Vegan Tortilla Soup

I'm a big fan of the McDougall's tortilla soup when I'm in a major hurry but I'd never made any of my own until last night... It's sometimes nice to make hot food when it's really hot outside - it actually makes your body feel cooler. Try this meal with a corn chip & avocado garnish and a room temperature glass of water on a hot day. You'll feel awesome - promise!

3 corn tortillas, torn or cut into pieces
32 oz. vegetable broth
2 medium carrots chopped
1 celery stalk chopped (I actually didn't use this because my boyfriend is "allergic")
2 ears of sweet corn, or 1 16 oz. can corn
1/2 small head green cabbage, cut into pieces
8 oz. tomato sauce
1 tsp chili powder
4 scallions chopped
1 poblano pepper chopped
1/3 cup cilantro leaves (also didn't use these for the same reason)
1/2 lime juiced
1/2 avocado to garnish
1 16 oz. can black beans
olive oil
salt & pepper to taste
corn chips to garnish

Sauté scallions & pepper in a pan with some olive oil until slightly browned. Combine in a pot with broth, carrots, celery, cabbage and bring liquid to a boil. Once boiling turn pot down to simmer and cover lid to keep liquid from evaporating. Simmer for 20-30 minutes. Then add lime juice, tomato sauce, chili powder, beans (optional) and corn and cover. Cook for another 10-20 minutes. Salt and pepper to taste and garnish accordingly!

Enjoy!

Love you, mean it

Emily

P.S. recipe modified from Fat Free Vegan. All photos by Celebration Anniversary Gym © 2010.