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Food

3-Bean Vegan Tortilla Soup

“This Yucatan-inspired sauce uses the healthy fats of pumpkin seeds to create a base for a hearty yet super bright sauce. It’s a great dip for sure, but I also love to use it as a flavor base for a warming bean soup.” —Alison Cayne

Serves 6

for the soup:

3 tablespoons olive oil

1 medium onion, diced

3 celery ribs, diced

2 carrots, diced

1 cup Pepita Salsa Verde Sauce

1 16-ounce can white beans, drained

1 16-ounce can kidney beans, drained

1 16-ounce can black beans, drained

for the Pepita Salsa Verde Sauce:

¼ cup pepitas

pinch of cumin

2 cups tomatillos, washed, peeled, and cut into chunks

½ white onion, chopped

4 cloves garlic, peeled

½ bunch cilantro

½ jalapeño, or more if you prefer a spicier sauce

juice of 2 limes

salt and pepper to taste

To garnish:

tortilla chips

avocado slices

cilantro leaves

lime wedges

1. Heat olive oil in a large pot over medium-high heat.

2. Add onions and a pinch of salt and sauté 2 minutes, stirring constantly.

3. Add celery and carrots and sauté 2 to 3 minutes, stirring constantly.

4. While that cooks, make the Pepita Salsa Verde: Place the pepitas in a small pan over medium heat. Toast until light golden, tossing every couple of minutes. Add the cumin, toss, and place in a blender. Add tomatillos, jalapeño, onion, garlic, cilantro, and lime juice. Blend on high until smooth. Season with salt, pepper, and more lime to taste.

5. Add beans, salsa, and enough water to cover to the pot with the onions, celery, and carrots.

6. Cover with a lid and simmer over medium-low heat for 7 to 10 minutes.

7. Spoon into bowls and garnish with avocado, cilantro, tortilla chips, and lime wedges.

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