Vegan Tortilla Chip Menudo
Servings:
Chris Kuhel
Social Security Administration
Seattle
- 2 yellow onion-chopped (set aside half of the onions for garnish)
- 4 cloves garlic-minced
- 2 T olive oil
- 4 cups low sodium vegetable stock
- 28-oz can no salt added diced tomatoes
- 6-oz can tomato paste
- 1 jalapeno pepper, seeded and minced
- 4 tsp ground cumin
- 4 tsp red chili flakes
- 1 tsp dried or 3 tsp fresh diced oregano
- 1 can (15.50-oz) garbanzo beans-drain and rinse
- 2 zucchinis-cut half moons
- 1 bunch cilantro-use leaves removed from stem
- 1 head cabbage-shredded
- 4 limes-sliced
- 2 avocados-chopped
- Tortilla Chips-crushed
- Salt (optional and sparingly)
In a large soup pot, sauté’ half of the chopped onions and garlic in olive oil on medium heat until onions are translucent. Add the stock, tomatoes, paste, jalapenos, garbanzo beans, zucchinis, cumin, oregano, and chili flakes. Cook, covered, on medium heat for 25-35 minutes until zucchinis become tender. Serve and garnish with cabbage, lime, cilantro, avocado, onions, tortilla chips, fresh oregano if obtained, salt to taste but sparingly.
This recipe is vegan, low fat, low calories, low cholesterol, low sugar, gluten free, low carbohydrates, low salt, high in vitamin C, good source of fiber, iron, and protein from garbanzo beans, and delicious! The recipe from preparation to serving is under an hour, perfect for the busy government employee. Lastly, the soup lasts a couple days so it makes for an excellent, healthy lunch the following day!
After becoming a vegetarian, I missed and tortilla chip soup and menudo. However, merging these two recipes together and removing all animal products results in a delicious and healthy alternative to the traditional. I substituted hominy with garbanzo beans to add protein to the dish. I have brought this to potlucks at the office and it’s always a hit especially with all of the garnishes!