Crockpot Tortilla Soup

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Ingredients:

1 15oz can black beans

1 yellow onion

1 carrot

1 pepper (I used red)

6 oz tomato paste

32 oz veggie broth

1 TBSP cumin

½ TBSP paprika

1 TBSP garlic powder

½ TBSP dried cilantro

½ TBSP dried parsley

1 TBSP Apple Cider Vinegar

1 TBSP balsamic vinegar

1 handful crushed tortilla chips

Optional toppings: cheddar cheese, cilantro, plain Greek yogurt, avocado

Directions:

1.       Chop veggies

2.       Measure out all ingredients

3.       Add to crockpot, set to low for ~8 hours

4.       Serve warm, refrigerate leftovers, or freeze for later use

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Are you as spring weather ready as me!? Excited for fresh spring fruits and veggies?!

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We are almost done with soup season…. Personally I’m excited for better weather but definitely love warming comfort food! To celebrate winter finally ending let’s enjoy one last soup recipe: a vegan crockpot soup- doesn’t get any more delicious or easy! At first I wanted to make a Cuban black bean soup but then I found tortilla chips and that immediately transformed it to tortilla soup! Feel free to top with plain Greek yogurt or shredded cheddar cheese if you’re not following a vegan diet. Fresh cilantro and avocado add an extra fresh touch and of course don’t forget the tortillas for the perfect crunch!

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