Vegan Recipe: Tortilla Soup, Hobos Restaurant + Bar

This soup is big on flavor, low on fat and satisfies your cold-weather cravings.


½ cup canola oil
1 yellow onion, diced
4 garlic cloves, diced
1 tablespoon Smart Balance
1 tablespoon blue corn meal
1 teaspoon oregano
2 teaspoons cumin
1 teaspoon chili powder
2 cups vegetable stock
2 cups tomato juice
2-3 canned chipotle chilies
2 chayote squash or zucchini sliced 
1 cup corn 
Sliced 2 cups cabbage 
Fresh diced jalapenos, onion, cilantro and tomatoes, vegan sour cream, corn tortillas and Daiya cheddar for optional toppings

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Pan sear squash and cabbage till browning and set aside 
Pan roast corn in ¼ cup canola oil adding cumin and chili powder; sauté till aromatic and set aside.
Dice onion and sauté with ¼ cup canola oil till browned; add garlic; add Smart Balance to melt and blue corn meal to make a roux. Add vegetable stock, chipotle chilies and tomato juice and reserved vegetables and oregano and heat through.
Top with optional toppings. You can add other veggies as well.

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