This soup is surprisingly good for how little effort is needed to make it. Also I served it with a cutting board full of topping options which makes the soup fun too.
Black Bean Tortilla Soup
- 2 Tbsp (30 ml) avocado, grape seed or coconut oil
- 1/2 white or yellow onion, diced
- 3 cloves garlic, minced
- 1/2 red or orange pepper, diced
- 1 1/2 tsp cumin
- 1 tsp chili powder
- 1 1/2 cups (~360 g) Red Chipotle Salsa (or any blended or chunky spicy salsa)
- 4 cups (960 ml) vegetable stock
- 2 15-ounce (425 g) black beans cooked in salt, slightly drained
- 1 15.25-ounce (432 g) whole kernel corn, drained
- Heat a large pot over medium heat. Once hot, add oil, garlic, onion, pepper, a pinch each salt and pepper and stir. Cook for 4-5 minutes, stirring frequently, until onions are translucent and the peppers have a bit of color.
- Add cumin and chili powder and stir to coat. Then add salsa, vegetable stock and coconut sugar. Stir to combine, then increase heat to medium heat and bring to a low boil.
- Once it’s boiling, add black beans and corn and stir. Reduce heat to low and simmer, covered for 30 minutes or more, stirring occasionally. The longer it simmers, the more the flavor will develop. It’s even better the next day.
- I served this with: Limes, chopped red onion, tortillas cut in to strips, avocado, and grated cheese.
Mab Made Food http://www.mabdese.net/bento/