And it’s vegan!

On a day like today, there’s truly nothing we crave more than a warm, hearty meal. And with the help of our delicious recipe and our friends at STAUB, you can have just that in under 30 minutes.

Why did we choose STAUB to make this dish? Well, the STAUB cast iron cocotte is loved by chefs around the world – its unique enamel coating retains high heat and moisture, making it perfect for stews, curries, slow cooking, bread and in our case – soups!

So, if you’re stuck on a warming dish to indulge in this dinnertime, check out our Vegan Tortilla Soup recipe below.

Ingredients

For the soup:
2 tbsp oil (olive, avocado, vegetable, etc)
1 yellow onion, diced (1 ½ cups)
4 cloves garlic, finely minced
1 medium jalapeño, deseeded, and minced (around 3 tbsp)
1 red bell pepper, diced
3-4 tbsp taco sauce*
2 tsp dried oregano
1 ½ tsp chili powder
1 tsp fine-grain kosher salt
1 tsp cumin
½ tsp paprika
3 cups vegetable broth
28 oz can fire roasted tomatoes
2 tbsp freshly squeezed lime juice
1 14 oz can black beans, drained and rinsed
1 ½ cup frozen or fresh corn kernels
¼ cup chopped fresh cilantro

To serve:
Avocado
Tortilla strips (see recipe below)
Cilantro
Lime
Pickled onions

Tortilla strip ingredients:
4 corn tortillas
1 ½ tbsp neutral high heat oil (avocado, vegetable)
Salt and chilli powder to taste

Instructions

1. Heat the oil in your STAUB cast iron cocotte over a medium heat. Add the diced onion and sauté for 5 minutes.
   Add the garlic, jalapeño and bell pepper and continue cooking for 5 minutes, until the vegetables start to soften.
2. Stir in the taco sauce, oregano, chili powder, salt, cumin and paprika until the vegetables are well coated. Add in vegetable broth, fire roasted tomatoes, lime juice, black beans and corn. Bring to a boil, then reduce heat to a simmer and cover.
3. Simmer for 25-30 minutes, then stir in the cilantro and cook for additional 5 minutes.
   Serve topped with tortilla strips (instructions below), sliced avocado, cilantro, fresh lime wedges, etc.

To make the tortilla strips:

1. Pre-heat oven to 375˚F and line a baking sheet with parchment paper.
2. Slice tortillas in half, then cut into ½” strips. Toss tortilla strips with olive oil, salt and chili powder to taste.
3. Arrange in an even layer with no overlap on a baking sheet. Bake for 4-5 minutes, then remove from oven and carefully flip over each strip using tongs. Return to oven for additional 3-5 minutes, until crispy and light golden brown.

You can view a full step-by-step tutorial on our Instagram reel.
Shop our STAUB premium cookware range here.