Tag Archives: easy recipe

Vegan Tomato Tortilla Soup

Before I became an ‘excarnivore’ I loved making chicken tortilla soup.  It is sad eating out because I can never order tortilla soup anymore because it is ALWAYS made with chicken and often chicken broth.  I made this recipe for the first time tonight and it was delicious.  I followed the recipe in The China Study Cookbook, but made a few modifications for my taste and preference.

Makes 4-6 servings, total prep and cook time 20-30 minutes

  • 1/4 cup water
  • 1 medium onion, diced
  • 3-4 garlic cloves, minced
  • 1/2 jalapeño, diced (seeds optional)
  • 2/3 cup celery, diced
  • 1 1/2 cups corn
  • 1 can diced tomatoes with chilies
  • 25 oz tomato sauce
  • 16 oz vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1-2 soft tortillas sliced  (optional with coconut oil)
  • 1/2 lime, juiced
  • 1/4 cup fresh cilantro
  • 1 avocado, sliced
  • salt, optional 
  1. In a large soup pot, sauté onion, garlic, jalapeño, and celery in 1/4 cup of water until onions are soft.
  2. Add corn, can of tomatoes with chilies, tomato sauce, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
  3. Two options for step 3.  If you want crispy tortilla strips fry them in a pan with coconut oil.  Tortilla strips will be a garnish. If you don’t want the oil reserve the tortillas to add in step 4.
  4. Add oregano, basil, rosemary, thyme, (tortillas if keeping them soft instead of fried in step 3), cilantro (reserve small amount for garnish), and lime juice.  Simmer for 2 minutes.  Optional season with salt (I didn’t add salt to mine, be sure to taste first because salt may be in your canned/bottled ingredients).
  5. Serve garnished with cilantro, avocado, and tortilla strips if fried. ¡Buen Provecho!

Vegan Tomato Tortilla Soup


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Lentil Soup

Animal products contain large quantities of saturated fat and cholesterol and have no dietary fiber.  The U.S. Surgeon General has stated that 68 percent of all diseases are diet related.  A diet rich in fruits, vegetables, and grains (free from animal products) can prevent, improve, and sometimes cure breast cancer, osteoporosis, prostate cancer, impotence, and obesity.

So I didn’t know I was such a huge fan of lentil soup until I was back in my hometown over winter break.  I went to one of my favorite Greek restaurant’s and it turned out that their special included a free cup of soup with any entrée.  Lentil was the only vegetarian option so I went for it.  Turns out I LOVE lentil soup!  Tonight was my first time making it and I derived my recipe from 3 different recipes that I found in cook-books and the Internet.  It turned out DELICIOUS 🙂


  • 2 T olive oil
  • 1 stalk celery, finely chopped
  • 1 medium onion, diced
  • 1/2 cup carrots, chopped into small pieces
  • 3 cloves of garlic, minced
  • 1 redskin potato, cut into bite size chunks
  • 1 t sea salt
  • 1 tomato diced or sliced
  • 2 quarts vegetable broth
  • 1 lb (16 oz) dried lentils
  • 1/2 t cumin
  • 1 bay leaf
  • 1 t thyme
  • 1 t oregano
  • 1 t basil
  • 2 cups kale, peel into small pieces stems optional, spinach can be a substitute for kale
  • pepper

Prep Time: 12 minutes Cook Time: 1 hour 5 minutes

  1. Cook olive oil, celery, onion, carrots, garlic, potato, and salt on the stove for about 5-8 minutes so the onions and potatoes start to change colors.  Stir the veggies occasionally.
  2. Add the vegetable broth, tomato, lentils, and seasonings.  Simmer for an hour, and stir occasionally.
  3. After an hour, add kale or spinach and cook for another 5-8 minutes. Add pepper to taste.




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