Vegetarian Tortilla Soup

8 70 469
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 4
Vegetarian Tortilla Soup
Health Highlights


1 can (15oz) Black beans, canned
1 1/2 cup Brown rice, long-grain, dry
2 tbsp Coconut oil
1 can(s) (16 oz) Diced tomatoes, canned
1 medium pepper(s) Green bell pepper (diced)
1 cup Sweet corn, canned, drained
4 cup Vegetable stock/broth, gluten-free
1/2 medium White onion (diced)


For the rice:
Heat 1 tbsp of oil in a saucepan on medium heat. Add the rice and stir to coat the rice with oil. Add 3 cups of water and bring to a boil with the lid on. Once the water begins to boil, turn the heat to low and simmer for 20 minutes with the lid still on. Fluff the rice with a fork and set it aside.
For the soup:
Heat 1 tbsp of oil in another saucepan on medium heat. Add the onion and green pepper and sauté for about 5–7 minutes. Rinse and drain the black beans and corn. Add them to the sauce pan along with the tomatoes, tomato sauce and vegetable broth. Add about 1 tsp of each seasoning. Add more or less of each as desired. Bring everything to a boil and then lower the heat to low and simmer for about 20 minutes.


Seasonings: salt, black pepper, cumin, paprika, chili powder, garlic powder
Toppings (optional): tortilla chips, diced avocado, cheese, sour cream

Nutrition Facts

Per Portion

Calories 469
Calories from fat 96
Calories from saturated fat 58
Total Fat 10.7 g
Saturated Fat 6.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 1.4 g
Cholesterol 0
Sodium 1360 mg
Potassium 927 mg
Total Carbohydrate 86 g
Dietary Fiber 13.6 g
Sugars 5.6 g
Protein 14.5 g

Dietary servings

Per Portion

Grain 2.3
Meat Alternative 0.6
Vegetables 3.0

Energy sources


Meal Type(s)