Oh My Veggies · by Nicole★ 4.9 (9)
Slow Cooker Vegetarian Tortilla Soup
NUTRITION · PER SERVING500M COOK
CAL 8%·PRO 14%
CARBS 25G64% OF CAL
6G FIBER6G SUGAR13G OTHER
FAT 4G25% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow cooker vegetarian tortilla soup with black beans, corn, and Mexican spices. A warming, plant-based main that freezes well.
mainmexicansoupbeans⏲️ slow cooker🍳 skillet⚡ microwavedairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1/2 jalapeño pepper (seeded and diced)
- 14.5 oz canned diced tomatoes
- 14.5 oz canned black beans (drained and rinsed)
- 1 cup fresh or frozen corn kernels
- 6 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 bay leaf
- 1/2 teaspoon kosher salt
- 1/2 teaspoon Black Pepper
- salt and pepper (additional, to taste)
At a glance
PER SERVING · TIME 500M
CAL 8%·PRO 14%
CARBS 25G64% OF CAL
6G FIBER6G SUGAR13G OTHER
FAT 4G25% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 8h
- Sodium
- 1193mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 476mg
- Calcium
- 72mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1193MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.