RECIPE

Cup of Comfort

Vegetarians, vegans and meat eaters alike can all enjoy this hearty fall soup.

This easy-to-make vegan take on a classic comfort dish is perfect for stressful November days and chilly nights.

INGREDIENTS

- 2 tablespoons olive oil - 1/2 white onion chopped - 2 cans diced tomatoes - 1 tablespoon cumin - 1/2 tablespoon garlic powder - 1 teaspoon paprika - 1 teaspoon black pepper - 1 can pinto beans (drained and rinsed) - 1 can black beans (drained and rinsed) - 1 can corn - 1 bag tortilla chips

Vegan Tortilla Soup

Time : 50 minutes | Makes: 4 servings

DIRECTIONS

1. Heat the olive oil in a mid-sized pot on the stovetop over medium heat. 2. Add chopped onion. 3. Once translucent, add the cans of tomato. 4. Immediately afterward, using the can as your measuring cup, add two cans of water. 5. Stir until mixed, season with cumin, garlic powder, paprika and black pepper to taste. 6. Add cans of beans and corn, stirring until mixed. 7. Turn the heat on low and cover for 30 minutes, stirring occasionally. 8. Serve hot with tortilla chips and any garnish you’d like.

GARNISH IDEAS : Avocado, sriracha, cilantro, vegan sour cream and vegan cheese (Daiya brand recommended).