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
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.
