Vegan & SOS-free Tortilla Soup with Brittany Jaroudi

PRE-ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 Save Your Receipt! We will be offering bonuses for pre-orders ASAP. GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. To join Brittany's community: https://brittanyjaroudi.podia.com/the-jaroudi-family-membership/ugblu Brittany Jaroudi runs a plant-based cooking YouTube channel named The Jaroudi Family. She has developed hundreds of delicious, easy, and family-friendly recipes focused on a whole food plant-based lifestyle. She has an M.Ed. in education and a certificate in plant-based nutrition from T. Colin Campbell Center for Nutrition Studies. She is the Pittsburgh Plant-Based Support Group co-leader and on the National Health Association board of directors. Tortilla Soup By: The Jaroudi Family Serves 4-6 Ingredients: 4 cups of vegetable broth 1 - 15 can of black beans, drained and rinsed 1 cup shredded soy curls 3 Tbsp tomato paste 1 cup fresh or frozen corn 2 bell peppers, chopped half of a small onion, chopped 1/2 cup of salsa 1 tsp chili powder 1/4 tsp ground cumin 1/4 tsp ground garlic 2 tsp white miso paste Tortilla Strips: 2 whole wheat wraps or corn tortilla Optional: plant-based yogurt and fresh lime Directions: 1.) Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Cut the whole wheat wraps or corn tortillas into long strips. Bake for 3-5 minutes, then flip and bake for 3-5 more minutes. 2.) Add all the remaining ingredients in a large stock pot. Cook on medium heat until the peppers are soft. 3.) Serve with baked tortilla strips and an optional dollop of plant-based yogurt with a squeeze of fresh lime.

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