This hearty soup was one of the first soups I made when I lived on my own after college. It’s incredibly flavorful and satisfying, making it one of my go-to’s on Sunday nights.  It’s also great when you are traveling since you can find the ingredients in any grocery store (and some already in the pantry)!

This vegan version is originally adapted from Ina Garten’s mexican chicken soup. Feel free to double the soup if you’re having a large fiesta!

Serves 4
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 2 large garlic cloves, chopped
  • 1 quart of vegetable stock, preferably homemade
  • 1 15 oz can diced tomatoes
  • 1 – 2 jalapeno peppers, seeded and minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander seed
  • 1 can of white beans (like cannellini or Great Northern)
  • Large handful fresh cilantro
  • 3 (6-inch) sprouted corn tortillas + 2 for topping
  • For serving: scallions, cilantro, sliced avocado, radish and toasted corn tortillas

Heat a knob of ghee or coconut oil in a heavy bottomed pot. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for a minute.  Stir in the cumin, coriander and a generous pinch of salt and pepper. Toast for 30 seconds then add the vegetable broth, diced tomatoes and jalapeños. Cut 3 of the tortillas in half, then cut them crosswise into ½-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 20 minutes. Add the beans and cilantro and simmer for 5 more minutes, until beans are heated through.

Serve the soup topped with sliced avocado, sour cream, grated cheddar cheese and broken tortilla chips.

To toast the corn tortillas for topping: Preheat oven to 350F. Slice into small strips and dry toast for about 10 minutes or until crispy.