Saturday, June 29, 2013

On My Hearth: Toasty Tortilla Soup

Yesterday was a bit weird, trying to mesh my "normal" schedule with Chip's weird one.  I spent the day cleaning & doing laundry while he was at the office; thank goodness, he didn't have to work last night so we were able to enjoy a little date night.

Food: We had an early dinner at Johnny Rockets, took advantage of a "free burger" coupon we've been saving.  I'm so thankful to JR for including a veggie burger on the menu! It was a real treat for me, especially since I allowed myself a small serving of fries and a light beer.  Yummy!

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Fitness: No official exercise for me yesterday, but I burned a few calories with daily activity.  Even though the scale isn't reflecting it, I must have lost weight/inches because both pairs of jeans I've worn recently are uncomfortably loose, to the point where I can slip them off without unzipping! I lose weight in my legs & waist first, making my clothes loose around the top and baggy at the back of my legs/butt, very weird. I don't think I'm able to go down a size yet so I'll have to suffer through this in-between saggy-butt stage for a while..grin..

Now, on to the recipe I promised, adapted from the Get Healthy, Go Vegan Cookbook.

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Toasty Tortilla Soup


  • 4 1/2 cups vegetable broth
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons chili powder
  • 15 ounces diced tomatoes (I used Ro-tel for added spice)
  • 1 medium zucchini, chopped
  • 1 medium yellow squash, chopped
  • 1 cup frozen corn, thawed
  • 15 ounces red kidney beans (drained & rinsed, if using canned)
  • kosher or sea salt, to taste
  • freshly ground black pepper, to taste
  • 2 corn tortillas, cut into 1/2-inch strips


  1. Heat ½  cup broth in a large saucepan over medium heat.  Add onion and sauté for 3 minutes.  Add garlic and chili powder and cook for 2 minutes
  2. Add all remaining ingredients except tortillas and bring to a boil.  Lower heat and simmer for 25 minutes
  3. Meanwhile, preheat oven to 350.  Place tortilla strips on baking sheet and bake for 5-6 minutes until brown
  4. To serve: ladle soup into bowls and top with tortilla strips
Recipe from: Get Healthy, Go Vegan Cookbook  by Dr. Neil Barnard

Note: Instead of making my own tortilla chips, I used a handful of baked tortillas, crushed.  The nutritional info below is for the original version. 

Makes 4 1-cup servings

Nutrition Info:

  • Calories:218
  • Fat: 1.5g
  • Protein: 10.3g
  • Carbohydrate: 45.2g
  • Sugar 10.7g
  • Fiber 9.8g
  • Sodium 1464mg

Well, I hear some chores and the treadmill calling my name, better get to it. Hope you're all having a lovely weekend so far!

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