Potatoes, black beans, and corn add substance to this vegan/vegetarian tortilla soup to make it healthy, filling and absolutely delicious. I promise that no one will miss the chicken that is customarily put into tortilla soup. And, if you have any leftovers, the soup is just as good then next day, as long as you make sure to bake up some fresh tortilla strips.

A few weeks ago we had a heavenly garbanzo bean soup in a small café in Fallbrook. I tried to recreate the same soup. I did not achieve this but created another really delicious soup. Very satisfying on an empty stomach.

Mom gave me this recipe years ago. It is perfect for a cold fall or winter evening, either as an appetizer or served together with bread as a main dish.