The other day, Crochet Renee and I were talking about needing to use up avocados. I mentioned I was going to make a pot of Chili. She countered with Tortilla Soup, and so, that's what I wound up making too.
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.
Angel lives in Camden, Arkansas where she writes stuff and sometimes sends it out to other people to read. She used to grade papers, but not anymore. Check out her main site to see what she's up to lately.