Summer Harvest Tortilla Soup

by VSLW Member


Serves: 6 Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • 1⁄4 cup vegetable broth
  • 1 yellow onion
  • 3 garlic cloves, minced
  • Freshly ground black pepper
  • 1 large red bell pepper, diced
  • 1 jalapeno, seeded, if desired, and diced
  • Kernels from two ears fresh corn, or 11⁄2 cups frozen corn kernels
  • 1 medium zucchini, chopped
  • One 24-oz can crushed tomatoes
  • 3 cups vegetable broth
  • 2 tsp ground cumin
  • 1⁄2 tsp chili powder
  • 1⁄4 tsp cayenne
  • 1 tsp sea salt, or to taste
  • 1 (15 oz) can or 1.5 – 2 cups black beans (or beans of choice)

Optional Toppings:

  • Fresh lime juice, to garnish on top
  • Fresh Cilantro
  • Chopped avocado, for garnish
  • Tortilla strips (corn or flour tortillas, olive oil, garlic powder, chili powder, to taste) peppers



  1. In a large pot heat vegetable broth over medium to low heat. Add onion, and garlic and sauté for about 5 minutes.
  2. Stir in the bell pepper, jalapeno (if using), corn kernels, and zucchini. Raise the heat to medium-high and sauté for 10 minutes more.
  3. Add the crushed tomatoes, broth, cumin, chili powder, and cayenne and stir well. Season with salt and pepper.
  4. Bring the soup to a low boil and reduce the heat to medium. Simmer, uncovered, for 10 – 15 minutes, until the vegetables are tender. Stir in the black beans and simmer for 2 minutes more.
  5. Ladle the soup into bowls and garnish with your choice of toppings.


Adapted from Oh She Glows A wonderful soup to transition from end of summer into Fall. It packs a bounty of summer flavors, with a warming comfort for those cooler summer evenings. Be sure to season well, as it will really bring out the flavors.

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