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Vegetarian Tortilla Soup

Chef/operator production sheet for Vegetarian Tortilla Soup. Use this page for station prep, service setup, holding decisions, and catering execution. Vegetarian Tortilla Soup has been rebuilt into the responsive recipe system so the full soup method and topping options are easier to proof and share through the hosted library.

VegetarianChef/Operator Production SheetUC Option A

Vegetarian Tortilla Soup

Black bean tortilla soup with tomato, cumin, peppers, baked tortilla strips, cilantro, and lime.

Yield: 4 servings
Style: Vegetarian soup
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

Ingredients

Soup
  • 2 mild dried chiles or 1–1 1/2 tsp chili powder
  • 1 can diced or crushed tomatoes
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 medium red bell pepper, chopped
  • 1/4 tsp salt, plus more to taste
  • 4 cloves garlic, minced
  • 2 tsp ground cumin
  • 2 cans black beans, rinsed
  • 4 cups vegetable broth
Tortilla Strips + Finish
  • 4 corn tortillas, cut into strips
  • 2 tsp olive oil
  • 1/4 cup cilantro, chopped
  • 1–2 tbsp lime juice
  • Black pepper, to taste
  • Optional: radish, avocado, feta, sour cream

Prep / Cook Method

  1. If using dried chiles, toast until fragrant, remove stem and seeds, then blend with the tomatoes until smooth.
  2. Warm 2 tbsp olive oil in a soup pot. Cook onion, bell pepper, and salt until softened, about 5–7 minutes.
  3. Add garlic and cumin, plus chili powder if using, and cook briefly until fragrant.
  4. Add the tomato-chile mixture or tomatoes alone. Stir and cook 1 minute.
  5. Add black beans and vegetable broth. Bring to a simmer and cook gently for 30 minutes.
  6. Toss tortilla strips with remaining oil and a little salt. Bake at 400°F for 8–12 minutes until crisp.
  7. Stir most of the cilantro and 1 tbsp lime juice into the soup. Adjust salt, pepper, and lime to taste.

Finish + Service

  • Divide into bowls and top with tortilla strips and reserved cilantro.
  • Add avocado or radish as desired.
  • Optional dairy toppings: feta or sour cream.

Holding / Reheat / Catering Notes

  • Verify stocks, sauces, cheeses, and garnish ingredients before marking vegetarian.
  • Keep meat-contact utensils and pans separate.
  • Hold and finish according to station standards.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.