Tortilla Soup


  • 2 c. water
  • 1 c. cooked pinto beans
  • 1 c. corn
  • 1 onion, chopped
  • 1/2 c. textured vegetable protein (tvp)
  • 1 8 oz. can tomato sauce
  • 1 clove garlic, minced
  • 1 tsp. paprika
  • 1 tsp. ground cumin
  • 2 Tbsp. unfermented soy sauce
  • 1 Tbsp. nutritional yeast flakes
  • 3 corn tortillas, cut into small pieces


  1. Bring water to a boil, adding the beans, corn, onions and textured vegetable protein.
  2. Add tomato sauce, garlic, paprika, cumin, soy sauce and yeast flakes.
  3. Dice the tortillas and add. Simmer until cooked, about 5 – 7 minutes.
Browse Cook(s): Kyong Weathersby
Browse Theme(s): Soups and Stews

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.