Tortilla Soup (or Vegan Salsa Bean Soup)

Finally a successful tortilla soup!  This is great for elimination diets as it is gluten and nut free and is vegan (just don't try this if you are trying to exclude the nightshade veggies like tomatoes and chiles in your elimination test).

I was inspired by this recipe, and then thought, gee my salsa would be a lot better than plain tomatoes! And it was. The roasted tomato, chile, onion and garlic in my salsa had just the right balance, which made it much easier to make the final soup taste just right.  Sometimes vegan food leaves you feeling wanting- but not so with this soup!  I'm sure the leftovers will be even more amazing tomorrow.

Method:
Char 3 dried guajilo chiles over gas flame.  Soak the chiles submerged in hot water for 10 minutes. Discard soaking water, then cut chiles open and discard stem and seeds. Blend the chile with 1 cup hot water and 2 pitted medjool dates until smooth.

Meanwhile, saute 2 red onions in 1 TB coconut oil and salt until softened. Add:
2 cloves garlic
1 tsp ground cumin
1/4 tsp black pepper

Now pour into the pan the chile-date-water and stir. Add 1 pint of home made roasted tomato salsa and 2 tsp mexican oregano. 

Add 1-2 cups cooked pinto beans (or use other cooked beans).  Add 1/4 cup frozen corn and 1 diced green bell pepper.

Taste and add more salt or some brown sugar if necessary to balance the flavors.

Serve with tortilla chips, or over corn tortillas or with cornbread.

Optional garnish with cilantro.