Sharing the love with my beautiful cousin on a rainy Valentines Day while eating this ♥️healthy, nutrient dense, very filling, warming tortilla soup. On the table in an hour.
Two types of beans (black and kidney)- protein and fiber. ♥️healthy
Kale, which is near perfect if you ask me. But high in vitamin A, protein, some fiber and calcium. Jackfruit is high in vitamins A and C.
All bathed in homemade veg stock & topped w. avocado, tortilla chips, pico de gallo & non dairy yogurt. I used @foragerprojectcashew plain
1 large onion, small to medium dice
3 cloves garlic, minced
1 green pepper, roasted and diced
1 jalapeño, roasted and diced
3 medium tomatoes, skin and insides removed, diced (or 1 can diced tomatoes)
1 tbsp cumin
2 tbsp chili powder
2 tbsp tamari
6 cups veggie stock, homemade or store bought
1 1/2 cup kidney beans, soaked (or 1 can, drained and rinsed)
1 1/2 cup black beans, soaked (or 1 can, drained and rinsed)
1 package Shredded jackfruit (I used smoked from @thejackfruitco)
2 cups baby kale
Optional- top with pico de gallo, avocado tortilla chips and plain non dairy yogurt.
-Heat large pot over medium heat. Add olive oil.
-Add onions and a pinch of salt, sweat the onions with the lid on the pot for a few minutes
-Add garlic. When fragrant, add tomatoes and peppers. 🧂Stir and let sauté for about a minute.
–Add cumin, chili powder and tamari. Stir to combine, let cook for a minute or two. You’ll know when it’s nice and fragrant.
-Add veggie stock, beans and a healthy pinch of sea salt. Bring to a boil, reduce to a simmer for 45-50 minutes
-Add jackfruit and kale. Let cook for another 5 minutes.