Guest guest Posted April 17, 2008 Report Share Posted April 17, 2008 Adapted from Fresh from the Vegetarian Slow Cooker <http://books.google.com/books?id=sZ9cxS52Lv0C & pg=PA54 & dq=slow+cooker+to\ mato+tortilla+soup & ei=Tib2R_6oN4KMsgO38LCwAg & sig=lp-rTyafeBv7aA0XtVIsPu0\ EV6g> Vegan Slow Cooker Tortilla Soup * Olive Oil 1 Tbl * Onions, 1 medium * Organic Tomatoes, 28 oz. (diced, crushed, or whole it doesn't matter) * Tomato Paste, 0.25 cup * Water, 3 -4 cups * Pepper, 1 tsp * Lime Juice, .5 lime * Cilantro, raw, 1 tbsp * Cumin seed, .1 tsp * Avocados, .5 fruit chopped * Tequila, .25 cup Turn slow cooker on high and drizzle in olive oil. Chop onion and put into crock. They will saute a little bit, but if you want to do it properly feel free to saute them on the stove first and then add them to the crock. Add in water, tomato paste and canned tomatoes (any cut is fine, you puree it in the end anyhow). Add in pepper to taste and cook on low all day (6-8 hours). About a half hour or so before serving, stir in lime juice, cumin, cilantro, and tequila. Right before serving puree soup in blender or food processor. Or if you're lucky enough to own an immersion blender you can use it right in the crockpot and make less mess. Top with chopped avocado and garnish with thin strips of baked tortilla, or a couple of chips. I tossed the avocado in lime juice and a little chili powder, but plain works just fine too. Enjoy! Nutritional Info * Servings Per Recipe: 5 * Amount Per Serving * Calories: 131 * Total Fat: 5.6 g * Cholesterol: 0.0 mg * Sodium: 370.5 mg * Total Carbs: 11.4 g * Dietary Fiber: 3.5 g * Protein: 2.5 g Quote Link to comment Share on other sites More sharing options...
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