Vegetarian Tortilla Soup
makes 4 servings
3/4 cup chopped onion
2 garlic cloves
1 tbl tomato paste
1 tsp ground cumin
3/4 tsp chili powder
4 cups vegetable broth
4 tbl chopped cilantro
4 6-inch corn tortillas, cut into 1/2in wide strips
1 1/2 cups chopped tomatoes
2/3 cups canned black beans, rinsed and drained (kidney or pinto beans work well, too)
2/3 cup chopped zucchini
dash of Tabasco sauce, to taste
Spray large nonstick pan with cooking spray. Add onion and garlic; cover and cook over medium-low heat until tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and 2 tbl cilantro; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add tortillas, tomatoes, beans, zucchini and Tabasco to soup. Cover and simmer until zucchini is tender, about 5 minutes. Add salt and pepper to taste. Serve in bowls, topped with remaining cilantro.
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Vegetarian Tortilla Soup
