Are you an outdoorsy person in love with nature, but also looking for a delicious vegan meal to make while you are backpacking? Look no further because we have the perfect vegan tortilla soup recipe for you! This filling vegan bowl of hot soup will be sure to make your stomach happy and keep you full. With a variety of easy-to-find ingredients, you can have a tasty meal after a long day of hiking.



The recipe starts with 4 corn tortillas, which can be found in most grocery stores. Make sure to buy fresh tortillas. If you don’t have access to a store, you could always make your tortillas at home. Here is a link to a vegan tortilla recipe here.


The vegetables used in this recipe are red bell pepper, garlic, onion, and jalapeno pepper. For a milder soup, omit the jalapeno. If you happen to have fresh vegetables, save on the cooking time and just cut them into cubes. If you don’t have access to fresh vegetables, substitute with canned vegetables.


To bring all these ingredients together, you will need a mix of spices. Cumin, chili powder, smoked paprika, garlic powder, and sea salt will be sure to bring out the flavor in this soup.

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This recipe calls for 1 cup of black beans, although if you have a different bean preference this is easily replaceable. Keeping a can of black beans in the pantry can help if you’re ever in a pinch.


This vegan tortilla soup calls for 1-2 cans of diced tomatoes. If you like your tomatoes extra spicy, grab the diced tomatoes with chili peppers.

Veggie Broth

For an added touch of flavor, you can use 2 cups of veggie broth. If you don’t have veggie broth, you can easily substitute that with 2 cups of water. Also, if you love salt, you can add some to give it an extra kick.

Lime and Cilantro

Finally, a squeeze of lime and a sprinkle of cilantro will reign it all in together and make this a lovely meal.


Step 1: Preheat oven

Preheat the oven to 375°F. Then, on a baking tray lined with parchment paper, place the 4 tortillas and bake for 8-10 minutes. Set them aside to cool.

Step 2: Prepare vegetables

Cut both the red pepper and onion into small cubes. Puree the garlic. Slice the jalapeno pepper.

Step 3: Heat oil

In a pot, heat 2 tablespoons of oil on medium-high heat. Once the oil is heated, add the onion, jalapeno and bell pepper. Sautee for 5 minutes.

Step 4: Add tomatoes

Then add the tomatoes and stir. Add the spices and mix until all the ingredients are combined.

Step 5: Add broth

Add the vegetable broth, black beans, and tortillas and bring to a boil. Once boiling, reduce the heat to low and let simmer for 10 minutes.

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Step 6: Add lime, cilantro, and serve

Add the juice of one lime, the cilantro and season with salt to taste. Serve in individual bowls and enjoy!

People Also Ask

Can I make this recipe without jalapenos?

Yes, you can omit the jalapenos if you would like a milder version.

What other beans can I use?

You can easily substitute any other bean. Chickpeas, kidney beans, or pinto beans all work great!

Do I need to bake the tortillas?

Yes, you will need to bake the tortillas for 8-10 minutes in order to add that crunch to the soup.

How long do leftovers last?

Leftover tortilla soup can be stored in the refrigerator for 5-6 days.

Can I use vegetable broth cubes?

Yes, you can use vegetable broth cubes instead of veggie broth.

Final Words

Vegan tortilla soup is a perfect meal while backpacking because it is easy to make with a variety of ingredients. It is flavor filled, a great way to use up extra vegetables, and a refreshing way to cool down after a long day of hiking. Connect with nature and enjoy a bowl of soup with this vegan tortilla soup recipe.