Vegan Tortilla Soup – Sharon Palmer, The Plant Powered Dietitian

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Instant Pot Directions: Follow steps 1-2 as directed. Starting from step 3, sauté vegetables using the sauce setting as directed in steps 3 and 4. Follow step 5, pressing the “Soup” setting. Cook according to manufacturer’s directions. Serve immediately as directed in steps 6-7.

Slow cooker Directions: Follow steps 1-2 as directed. Starting from step 3, place all soup ingredients in the container of the Slow cooker. Cook on high for 4-6 hours or on low for 8-12 hours. Cook according to manufacturer’s directions. Serve immediately as directed in steps 6-7.

Variation: Substitute cooked or canned white beans, pinto beans, garbanzo beans, or kidney beans for black beans, or use a combination.

Star Nutrients: vitamin C (40% DV), folate (12% DV), calcium (14% DV), manganese (11% DV), molybdenum (44% DV), phosphorus (10% DV), potassium (10% DV)

From Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes Copyright © 2014 Sharon Palmer

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