Simple Little Vegan Slow Cooker Fiesta Soup
This morning I tossed together another super simple, yummy recipe from The Simple Little Vegan Slow Cooker, Fiesta Soup (page 35). I have to admit, having lunch already piping hot and ready when noon rolls around is something I could really handle on a regular basis. Actually, it’s a midday dream. I made this recipe exactly to the book’s specifications, foregoing the vegan cheese and sour cream, and it was delicious! I think I could even call it my new favorite “quick” vegan soup. It’s broth-y and cilantro-y with a great spicy kick. The husband and I both love spicy food, but we don’t enjoy it as often these days because the little man’s tongue hasn’t been beaten into spicy-heat-loving self-submission, like ours have been, quite yet. Since he doesn’t really grasp the methods to eating soup yet anyway (he’s a spoon tipper), I just served the little ones peanut butter and jelly, steamed carrots, and apple slices instead. Everyone’s was happy!
- 4 cups vegetable stock, or 4 vegetable bouillon cubes dissolved in 4 cups warm water
- 2 cups tomato sauce
- 1 can black beans, drained
- 1 cup frozen corn
- 1 small yellow onion, diced
- 1/2 cup chopped fresh cilantro
- 3 tablespoons chili powder
- 2 garlic cloves, minced
- 8-10 tortilla chips
- shredded soy cheddar (optional)
- soy sour cream (optional)
Combine the vegetable stock, tomato sauce, beans, corn, onion, cilantro, chili powder, and garlic in a slow cooker. Cook on low for 6-8 hours. To serve, coarsely crumble the tortilla chips and place them in the bottom of individual serving bowls. Spoon the soup over the tortilla chips. The chips will soften and expand like dumplings. Sprinkle the optional soy cheddar over the top of the soup, and garnish with a dollop of soy sour cream, if using.
What’s your favorite vegan ethnic cuisine? Mexican? Italian? Thai?