Being a gardener in August is a wonderful thing.
Even for a Former Black Thumb! [Can I call myself a Former Black Thumb if I still kill indoor plants? I guess that is debatable…]
I now have enough organic kale to supply Whole Foods. ;)
The sweetest tomatoes I’ve tasted!
We’ve been enjoying toasted tomato basil sandwiches lately. Just toast some bread, spread on Earth Balance, layer on the fresh tomatoes and basil, and sprinkle with salt and pepper. Nothing beats it!
Spring onions:
Gorgeous red peppers, soooo very sweet and crisp.
and many that still haven’t turned colour yet.
Banana Peppers too!
I turned some of our garden bounty into a delicious tortilla soup last night. Eric strained his back doing renos on the weekend, so I figured a healing soup (and massage) was just what the doctor ordered. While I can’t say that I healed his back, it sure put a big smile on his face!
Sometimes, a smile and a huge bowl of tortilla soup is all that you can ask for.
[print_this]
Vegan Tortilla Soup
A wonderful soup to transition from end of summer into Fall. It packs a bounty of summer flavours, with a warming comfort for those cooler summer evenings. Be sure to season well, as it will really bring out the flavours. We added a hefty handful of vegan cheese, chopped avocado, tortilla strips, and green onion on top to really round out this hearty and filling dish.
Yield: 6 servings
Ingredients:
- 1 tbsp olive oil
- 1.5 cups chopped onion
- 2 garlic cloves, minced
- 2 bell peppers, chopped
- 1 zucchini, chopped
- 1 ear fresh corn
- 1/2 cup green onion, chopped
- 3 tbsp ground cumin
- One 28-oz can crushed tomatoes
- 1 can chopped green chili peppers, drained (optional)
- 3 cups vegetable broth
- 2 tbsp chia seeds (optional)
- 1.5-2 cups cooked black beans (or beans of choice)
- salt & pepper & crushed red chili pepper, to taste
- Fresh lime juice, to garnish on top
- Non-Dairy Cheese (I use Daiya cheese), for sprinkling
- Chopped avocado, for garnish
- Tortilla sticks (flour tortillas, olive oil, garlic powder, chili powder, to taste)
1. In a large pot over medium to low heat, add the olive oil, onion, and garlic. Sauté for about 5 minutes. Preheat oven on medium broil setting.
2. Meanwhile, chop the peppers, zucchini, green onion, and remove corn from cob (I take a chef’s knife and slice down the 4 sides). Add the veggies into the pot and sauté for another 5-10 minutes.
3. Add in the crushed tomatoes, cumin, broth, and chia seeds. Stir well and season with salt and pepper. Simmer on low-medium heat for 25-30 minutes. Stir in drained and rinsed beans just before serving.
4. Meanwhile, make your tortilla strips. Slice flour tortillas into 2 inch strips (see below). Place in a small bowl and drizzle with olive oil to coat. Sprinkle on garlic powder and chili powder (to taste) and mix well with hands. Place on a lined baking sheet and broil for up to 3 minutes on medium. Watch very carefully. When golden, remove from oven.
5. After the soup simmers, ladle into bowls, and top with chopped avocado, fresh lime juice, cheese, green onion, and tortilla strips. Serve immediately. Keeps in fridge for up to 5 days or can be frozen for 1 month.
[/print_this]
The fresh corn added a sweet crispness to the soup. Much better than the canned variety!
All the veggies sautéing…
After adding the cumin, tomatoes, broth, and salt & pepper.
This soups really shines with salt, pepper, a bit of crushed red pepper flakes, and Herbamare. I didn’t add chili peppers as Eric isn’t a fan of spicy food, but if I was making it for myself I would to give it a nice kick.
I also stirred in 2 tbsp of chia seeds to pack in more nutrition and thicken the broth slightly.
While the soup was simmering, I made some tortilla strips by slicing up an Ezekiel tortilla and sprinkling on olive oil, chili powder, and garlic powder. I broiled it on medium heat for 3 minutes until golden and crisp. They tasted amazing!
Your healing dinner is served, complete with Daiya cheese, fresh lime juice, chopped avocado, tortilla strips, Herbamare, pepper, and green onion!
With a side of tortilla chips and salsa. :) I really wish we had some Food Should Taste Good Sweet Potato Chips instead of these white corn ones though. We have a little obsession with the FSTG chips lately, but we don’t buy them much because they are pricey.
We both loved this soup! The best part is that we have plenty of leftovers to enjoy for quick lunches this week. You can also freeze it for up to a month if you desire.
I just realized that I meant to add kale into this soup too! Oops.
Let the transition from Summer into Fall begin…
Don’t forget you have until tomorrow to enter my Lululemon giveaway!
Angela, I love your recipes! Sometimes it’s difficult (I live in Germany so some ingredients are hard to get/I don’t know them and I have to convert temperatures and measurements) but it’s worth the effort. SV chickpeas, Hummus, buckwheat porridge, cookie dough balls [!!!], you name it, I love it :)
Your veggies look delish and your photography is great. I’m drooling over my keyboard ;)
Hi! Just fyi for all of you Food Should Taste Good lovers out there – if you go to their website (www.foodshouldtastegood.com), at the bottom of the page you can get $1 off coupon! Also, this soup looks fantastic – my tomatoes are just starting to ripen so I will be making this soon!
Yeah, I was excited to see that too ($1 is $1, right?!), but the coupon is only valid in the U.S. ~ too bad for those of us who are in Canada (or elsewhere!).
What a beautiful garden! I am truly impressed. You must be
feeling like kale is coming out of your ears at this point! :) The tortilla soup looks delicious. Thanks for sharing!
This just looks phenomenallll.
Your veggies from your garden look delish. I’m glad someone else like tomato basil sandwiches like I do. My husband thinks I’m crazy when I eat that for lunch. You have inspired me to start a garden next year. I’m sire the hard work has paid off
Angela – Great recipe! Just made a batch and it simmering on the stove top now. Do I add the black beans after it simmers to just warm them up or should I have added them with the tomatoes or am I missing it in the recipe because I am tired after a long long day at a job I hate?//
I’m SUPER jealous of your long- lasting kale supply. My neighbor has a garden full of kale similar to yours and every time I walk by their house, I want to snip it all of, hehe :) Guess I should grow my own!
Tortilla soup looks delicious, esp for a brisk fall coming up!
love the green monsters and all of the great recipes. Keep up the great work!
haha I just had a vegan enchilada with FSTG sweet potato chips! So good!!!! Especially after a hard tennis practice :P
You are definitely a fall person!!!! This looks so yummy I can’t wait to try it! I’m attempting a vegetable garden next spring Yours is awesome! :)
Would you stop making such tasty recipes! My list of things to make is loading up way to fast! I can’t keep up.
So jealous of your garden, and this looks so yummy and easy to make :) Thanks for sharing!
Now that the evenings are getting colder, I’m definitely craving soup more. Hearty recipes with beans and lots of veggies are my favourite! I’m bookmarking this to make soon. :D
yes! i want!! definitely making this soon, thank you!!
Yum! Soups are the only reason I am looking forward to cooler temperatures! :)
Mm.. that sandwich sounds great. (Soup looks good too :D)
My favorite way to enjoy tomatoes is on a piece of french bread slathered in mayo (or the equivalent vegan alternative) and topped with a tomato and salt and pepper. Yum yum yum.
Oh wow this looks amazing and I love the colours!!!
I make an amazing raw tortilla soup and it’s so good! Lots of fresh corn shaved off the cob at the end and tons of fresh basil. Yum!
Hummm must be sooo good, I’ll do.
xo
Oh I am so jealous of your amazing kale!!! I wish I lived in a house that had enough room in the backyard for a garden. But alas – I suppose I will have to wait… Looks lovely!