Vegan Fiesta Soup Recipes

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VEGAN FIESTA SOUP



Vegan Fiesta Soup image

This soup was inspired by countless tortilla soup recipes and became this unique and simple recipe. It was really easy and quick to cook and is surprisingly flavorful. (Note: Soup is vegan without cheddar cheese topping.)

Provided by TerribleCook1017

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 (14 1/2 ounce) can black beans
1 (15 ounce) can corn kernels
1 (15 ounce) can diced tomatoes
1/2 large white onion
0.5 (12 ounce) package Morningstar Farms Meal Starters Grillers recipe crumbles
1 (1 1/4 ounce) packet taco seasoning
salsa
oil (for sauteing)
tortilla chips (optional)
sharp cheddar cheese (optional)
chili flakes (optional)

Steps:

  • Dice the onion and brown it in a large pan/pot with a little oil.
  • Add crumbles to the onion and quickly saute for one more minute.
  • Drain beans and corn. Add beans, corn, tomatoes to the pot and stir.
  • Fill one and a half cans with warm water and add the water to the vegetable mix. Add salsa and taco seasoning. Add chili flakes if desired.
  • Bring to a boil. Reduce heat and simmer for 15 minutes.
  • Serve with cheddar cheese and tortilla chips.

Nutrition Facts : Calories 264.9, Fat 1.6, SaturatedFat 0.3, Sodium 235.5, Carbohydrate 55.1, Fiber 13.2, Sugar 4.8, Protein 13.3

BEST HOMEMADE VEGAN VEGETABLE SOUP



Best Homemade Vegan Vegetable Soup image

This hearty homemade vegan vegetable soup will wow you with flavor, plus it's easy to make and customize. Add more water to emphasize the broth, less to make the soup more hearty. Enjoy!

Provided by Chelsea

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 15

2 tablespoons grapeseed oil, or to taste
2 potatoes, chopped
3 stalks celery, sliced
3 carrots, sliced, or more to taste
½ large white onion, chopped
8 shiitake mushrooms, sliced, or more to taste
½ bunch Swiss chard, chopped
6 cloves garlic, halved
salt and ground black pepper to taste
water to cover
2 bay leaves
½ (16 ounce) package fusilli pasta
1 (8 ounce) container extra-firm tofu, cubed
2 tablespoons tamari
1 tablespoon vegetable bouillon (such as Better Than Bouillon®)

Steps:

  • Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion. Saute until slightly soft, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion is translucent, about 3 minutes more. Add chard and garlic; sprinkle with salt and pepper. Cook until chard is wilted, about 2 minutes. Add water to cover, bay leaves, and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes.
  • Bring a large pot of lightly salted water to a boil; cook fusilli at a boil until tender yet firm to the bite, about 8 minutes; drain.
  • Stir tofu, tamari, and bouillon into the soup. Simmer until bouillon is dissolved, about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.

Nutrition Facts : Calories 214.3 calories, Carbohydrate 34 g, Fat 5.5 g, Fiber 3.1 g, Protein 8.5 g, SaturatedFat 0.7 g, Sodium 327 mg, Sugar 2.6 g

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