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Recipe of the Week: Gayle’s Vegetarian Tortilla Soup Variation

This is a variation of a widely-published and shared recipe.


(Makes 12 Servings)

Gayle’s Variations:

I use a large yellow onion and a fresh red bell pepper–instead of a frozen package. The food processor does a great job of chopping it finely before sautéing. I also add a can of drained black beans (or pinto beans) and about a cup of frozen corn instead of canned.

You can decrease the amount of cumin (1 to 2 Tbsp. is plenty) and/or chiles, to your own taste. I also use two 32 oz. retort-packaged cartons of vegetable broth instead of canned broth. And of course homemade broth is even better.

Notes and Serving Suggestions

I serve this with chopped cilantro, scallions, avocados, and lime wedges.

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