Tortilla Lime Soup (Vegan)
This Mexican-Central American soup gets zest from fresh lime juice and fresh cilantro. I make this with refried beans or rice and beans, since both use a common onion celery base, and the soup uses a cup of refried beans. I avoid packaged stock, which usually has the wrong base flavors and spices. Instead, I use my own vegetable base and add ground whole spices.
- Preparing Time: 15 minutes
- Total Time: 40 minutes
- Served Person: 4
nf
vegan
healthy
cinco
vegan
kid
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 onion chopped
- 2 cups water
- 1/4 tsp salt
- 2 sticks celery chopped
- 2-3 cloves garlic crushed and chopped
- 2 plum tomatoes chopped
- 1 cup fresh cilantro chopped
- 2 cups refried beans
- 1/2 tsp cumin ground
- 3-4 leaves bay leaves ground
- 1/4 tsp black pepper ground
- 1-2 juice limes squeezed
- 2 baked tortillas or tostadas crumbled
- Carbohydrate 22.7781679166977 g
- Cholesterol 0 mg
- Fat 1.53028020833773 g
- Fiber 7.28701035660885 g
- Protein 7.08876937501801 g
- Saturated Fat 0.477530520833452 g
- Serving Size 1 1 Serving (341g)
- Sodium 527.303333336728 mg
- Sugar 15.4911575600888 g
- Trans Fat 0.127124333334948 g
- Calories 128 calories
As a busy housewife, I'm always looking for quick and easy meals that my family will love. This tortilla lime soup is a lifesaver! It's packed with flavor, and it's so easy to make. I can have it on the table in under 30 minutes, which is perfect for those nights when I'm running behind.
This soup is also a great way to get your kids to eat their vegetables. My kids love the bright and tangy lime flavor, and they don't even realize they're eating healthy vegetables. I also love that this soup is vegan, so it's perfect for those with dietary restrictions. If you're looking for a delicious and easy vegan soup, this tortilla lime soup is the perfect recipe for you.
Just a few notes about the recipe:
- I used refried beans in this recipe, but you could also use black beans or pinto beans.
- I also used fresh cilantro, but you could use dried cilantro if you don't have any fresh on hand.
- If you don't have any tostadas, you can use tortilla chips or even stale tortillas.
- This soup is also great for leftovers. It will keep in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
Step-by-step
-
In pan, brown onion, 5 min.
- Add celery, tomato, garlic and half the fresh cilantro and saute, 5 min.
- This makes a fresh and aromatic vegetable base.
- Grind whole spices together and save.
- Add refried beans, ground spice mix and water, bring to boil, and reduce heat to simmer, 20 min.
- To finish, mix in lime juice, other half of fresh cilantro, broken tortilla and serve.
