Vegan Tortilla Soup
Inspired by Food Network Kitchens
1/2 bag of Butler Soy Curls
Cover the soy curls to rehydrate before you get started. Once they are soft, drain off excess water and set aside.
1 onion, diced
2 cloves garlic, minced
6-8 small sweet peppers (the mixed ones in the bag) or one bell pepper diced
1 cup frozen corn kernels
6 Roma tomatoes, chopped (or a 14 ounce can of diced tomatoes. Or a can of Rotel. Use what you've got)
1 quart (4 cups) or so of vegetable stock
Salt & pepper to taste
1/2 teaspoon or more of HOT smoked paprika (this is to sub for the chile in adobo. If you have chile in adobo, use that)
Juice of 1 lime
Garnishes: lime wedges, chips, quacamole
It doesn't get much easier than this. Saute the onion and garlic for a bit. Threw in the peppers, then the corn and tomatoes. Once everything has a bit of heat to it, stir in the stock and seasonings and the drained soy curls. Bring it to a boil, stir in the lime juice, taste and adjust the heat, salt. This isn't a soup that has to simmer for long; you basically are just making the vegetables tender and heating things through.