Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Chickpea Tortilla Soup
Chickpea Tortilla Soup
Ingredients:
1 tablespoon olive oil
1 medium red onion, chopped
4 garlic cloves, minced
1 to 2 jalapeno peppers, seeded and chopped, optional
1/4 teaspoon pepper
8 cups vegetable broth
1 cup red quinoa, rinsed
2 cans (15 ounces each) no-salt-added chickpeas or garbanzo beans, rinsed and drained
1 can (15 ounces) no-salt-added black beans, rinsed and drained
3 medium tomatoes, chopped
1 cup fresh or frozen corn
1/3 cup minced fresh cilantro
Optional ingredients: Crushed tortilla chips, cubed avocado, lime wedges and additional chopped cilantro
About the Recipe
This vegan tortilla soup recipe is healthy, filling and family-friendly!
We love how hearty and flavorful it is.
We like to play around with the different toppings we add each time it’s served.
Julie Peterson, Crofton, Maryland
Nutritional Info
Getting it done:
Heat oil in a Dutch oven over medium-high heat.
Add the red onion, garlic, jalapeno, if desired, and pepper; cook and stir until tender, 3-5 minutes.
Add broth and quinoa. Bring to a boil; reduce heat. Simmer, uncovered, until quinoa is tender, about 10 minutes.
Add the beans, tomatoes, corn and cilantro; heat through. If desired, serve with optional ingredients.
Ingredients:
1 tablespoon olive oil
1 medium red onion, chopped
4 garlic cloves, minced
1 to 2 jalapeno peppers, seeded and chopped, optional
1/4 teaspoon pepper
8 cups vegetable broth
1 cup red quinoa, rinsed
2 cans (15 ounces each) no-salt-added chickpeas or garbanzo beans, rinsed and drained
1 can (15 ounces) no-salt-added black beans, rinsed and drained
3 medium tomatoes, chopped
1 cup fresh or frozen corn
1/3 cup minced fresh cilantro
Optional ingredients: Crushed tortilla chips, cubed avocado, lime wedges and additional chopped cilantro
Getting it done:
Heat oil in a Dutch oven over medium-high heat.
Add the red onion, garlic, jalapeno, if desired, and pepper; cook and stir until tender, 3-5 minutes.
Add broth and quinoa. Bring to a boil; reduce heat. Simmer, uncovered, until quinoa is tender, about 10 minutes.
Add the beans, tomatoes, corn and cilantro; heat through. If desired, serve with optional ingredients.
About the Recipe
This vegan tortilla soup recipe is healthy, filling and family-friendly!
We love how hearty and flavorful it is.
We like to play around with the different toppings we add each time it’s served.
Julie Peterson, Crofton, Maryland
Nutritional Info
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