Vegetarian “Tortilla” Soup (with butternut squash and black beans)

I have always been a fan of making soups – they are easy, and with fresh ingredients always taste good with little effort and are low in fat, high in vitamins and healthy stuff.  My favorite kinds of soups use veggies in season from the farmer’s market since the flavor of the vegetable is so great you don’t need to do much else to make it taste good.  This soup is a meal in itself, and can be modified to suit your spiciness tolerance.  (This recipe was adapted from Sprouted Kitchen, which was inspired by Coconut and Quinoa.)

Here’s what you will need:

1 yellow onion, chopped

2 tablespoons olive oil

half a small head of green cabbage, chopped

6 cloves of garlic, chopped

1 medium to large butternut squash, cubed (mine was about 5.5 cups)

5 cups broth (or combo of water and broth – I use packaged broth)

1 teaspoon cocoa powder

2 teaspoons cumin

1 teaspoon chili powder

freshly ground pepper

salt to taste

2-3 chiles in adobo sauce, chopped with some sauce (here is a spot where you can adjust to your spiciness preferences) (you can find these chiles in the “Hispanic Foods” aisles at the supermarket – they are canned)

1-2 generous handfuls fresh cilantro, chopped

1/2 to 1 jalapeno (if you like spice), sliced into circles

1 can black beans, drained and rinsed

Optional garnishes:  sour cream or Greek yogurt, chopped cilantro, shredded cheddar, lime juice, crushed tortilla chips

Here is what you do:

1.  Cook the onions with some salt and pepper over medium-high heat with olive oil until softened and/or browned, about 5-7 minutes.

2.  Add the cabbage and garlic to the mixture.  Stir and let cook about 2 minutes.

3.  Add the squash, spices, broth, chiles and adobe, cilantro and jalapeno to the mixture.  Stir, and simmer about 20 minutes.

4.  Add the black beans to the mixture and simmer another 20 minutes.

5.  Remove from heat.  I always think soups taste the best when given enough time to really meld together, so I recommend waiting until the next day to eat this, but you can also eat right away.  After cooking my soup a thickened it a bit by pulsing my immersion blender in there.  It makes the soup thicker but still keeps it chunky.  You can also just add some of the soup to a blender and then mix back into the chunky soup.

6.  Top with your favorite goodies, like tortilla chips or strips, avocado, cilantro, green onion, sour cream and/or cheese.


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One Response to Vegetarian “Tortilla” Soup (with butternut squash and black beans)

  1. Caitlin says:

    I didn’t realize you had so many awesome vegan recipes on this blog! I’m going to try this one this weekend. It looks delicious! Thanks for posting!

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