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Black Bean Tortilla Chip Soup with Avocado Tomato Salsa

Food Network Canada

This flavourful soup is hearty enough to work as a meal. Recipe from La Dolce Vegan: Vegan Livin’ Made Easy, published by Arsenal Pulp Press.

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Ingredients

Soup

1
small onion, minced
1
Tbsp olive oil
1
celery stalk, chopped
1
medium carrot, chopped
2
garlic cloves, minced
2
cup vegetable stock
1 19
oz can black beans, drained
1 ½
tsp chili powder
1
tsp dried oregano
½
tsp salt

Garnish

1
medium tomato, chopped
1
avocado, cubed
¼
cup cilantro, minced
1
green onion stalk, minced
1
Tbsp oil (e.g. flax, hemp, olive)
2
tsp fresh lime juice
tortilla chips
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Directions

Step 1

In a medium soup pot on medium heat, sauté the onions in oil until translucent. Add the celery, carrots, and garlic and sauté for 2-3 minutes.

Step 2

Add the stock, beans, chili powder, oregano, and salt. Bring to a boil, then reduce heat. Cover with lid and simmer for 15-20 minutes.

Step 3

With a hand blender or food processor, blend half or all of the soup until smooth (be.careful when blending hot liquids). Return to pot and reheat. Serve topped with a generous helping of avocado salsa and tortilla chips. Makes 2 large or 4 small servings.

Step 4

While the soup simmers, in a medium bowl, stir together the tomatoes, avocados, cilantro, green onions, oil, and lime juice. Set aside.

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