Tortilla Soup with Beans, Greens, and Poblano Peppers

drfuhrman.com

The Purple Vegan

2 poblano peppers, roasted, peeled and cut into 2" x ½" strips (prepared ahead of time and set aside)

2 onions, chopped

1 cup chopped garlic

¼ cup white wine or water

1 jalapeno, seeded and chopped

2 tablespoons ground cumin

1 tablespoon dried oregano

½ teaspoon freshly ground black pepper

8 cups no-salt-added vegetable stock

3 pounds tomatoes, coarsely chopped and roasted at 450 degrees for 30 minutes

½ cup tomato paste (see note)

6 corn tortillas, plus extra to serve on the side if desired

½ cup nutritional yeast

1 teaspoon Bragg's liquid aminos

1 ½ pounds fresh chopped spinach or other greens

3 cups cooked pinto beans or 2 (15 ounce) cans no-salt-added or low sodium pinto beans, drained

½ cup finely chopped cilantro

3 tablespoons lime juice or to taste

Tabasco or cayenne pepper to taste

Directions at drfuhrman.com

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