Sunday, February 26, 2012

Tortilla Soup

This recipe came from my acupuncturist. This had turkey in it, and I've replaced that with the Vegetarian crumbles. I also removed a few of the other items, but it came out very good and made the kitchen smell amazing!

1 pound (or bag) of Vegetarian crumbles (I used Morningstar brand)
2 tsp olive oil
1 large yellow onion, chopped
2 cloves chopped garlic
1 15-oz can chick peas
1 15-oz can kidney beans
1 28-oz can diced tomatoes
1 15-oz can roasted chopped tomatoes
1/2 bag frozen corn
1 large box vegetable broth
2 cups water
1 tsp coriander
1 tsp cinnamon
2 tsp cilantro
1 tsp salt

Cook the crumbles and onion in olive oil in large soup pot. Add garlic about 2/3 way through. Add the rest of the ingredients and bring to a boil. Turn to summer and cook for about 45-60 minutes. Serve with tortilla chips.

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