Monday, August 1, 2011

Recipes for the Nine Days: 'Nine Days' Vegetarian Tortilla Soup

This is an adaption of Pioneer Woman's Chicken Tortilla Soup, which is amazing. You should try it after the Nine Days, when Jews traditionally avoid eating meat (For a recipe roundup of Nine Days recipes that I did last year when I had fewer babies in my life, click here!). By the way, I heard that Pioneer Woman (Ree Drummond) is bringing a show to the Food Network, and I am so excited. She's really creative and her flavor instincts are just fantastic.

Since once you get a hankering for tortilla soup, it's hard to not make it, I made a veggie version several weeks ago. It's really bright, fresh and delicious tasting, and it's also quite low in fat. It's a full meal, so enjoy!

1 tbsp chili powder
1 tbsp garlic powder
2 tsp cumin powder
2 tbsp extra virgin olive oil
2 onions, chopped
1 red bell pepper, chopped
1 yellow bell pepper chopped
1 can black beans, drained and rinsed
1 small call green chilis (or 1/2 tsp cayenne pepper)
1 large can crushed tomatoes
1 can sweet corn or two ears of corn, cut off the cob
2 tbsp tomato paste
3-4 quarts vegetable stock (I use low sodium) -- enough to cover all your soup contents by 3 inches.
1 package Morningstar Farms recipe crumbles (or other soy crumbles)
salt and freshly ground black pepper
3-4 sprigs fresh cilantro, chopped
1 whole grain tortilla per person, chopped in long strips
sour cream for garnish
chopped avocado for garnish
red onion for garnish
1 whole grain tortilla, cut into strips, brushed with olive oil and sprinkled with salt and pepper, and toasted in the oven for garnish

Sweat the onions and the bell peppers in a deep soup pot with a little olive oil, for about 10 minutes. I like them nice and carmelized. Add the black beans, corn and green chilis, and then add the chili powder, cumin and garlic powder, and enough salt and pepper to your taste. Once you have tasted this mixture and it has enough seasoning to your liking, add the tomato products, the vegetable stock and the recipe crumbles. Cook for approximately half an hour. Taste again and correct seasoning if necessary. Remove from heat.

When ready to serve, reheat and then add the freshly chopped cilantro and tortilla strips to the pot. Serve the soup alongside little bowls of toppings: sour cream, avocado, toasted tortilla strips and red onion, for people to add themselves.



  1. Liz,

    Would love to share some news with you in the realm of kosher cooking/recipes. Could you share an email address?

    Thanks so much,

    Samantha Friedman
    Rabinowitz/Dorf Communications
    2852 Connecticut Avenue, NW
    Washington, DC 20008
    Office: (202) 265-3000
    Cell: (202) 215-9260
    Fax: (202) 265-1212

  2. What a lovely recipe. I'm so pleased to have come across this.