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Home » Recipes » Black Bean Tortilla Soup
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Black Bean Tortilla Soup

There’s nothing better to warm your tummy but a bowl of soup livened with limes, cilantro and end-of-season tomatoes. High Fiber, Lactose Free, Low Sugar, Vegan.

  • 2 Tbsp Oil
  • 1/2 cup Onion diced
  • 1/4 cup Carrot diced
  • 1/4 cup Celery diced
  • 2 Garlic cloves diced
  • 1/2 Jalapeño Chili Pepper diced
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Ground Cayenne
  • 1/4 tsp Dried Oregano
  • 6 cups Vegetable Broth or Chicken Broth
  • 1 cup BLACK BEAN SOUP MIX
  • 4 sprigs Cilantro
  • 2 Roma Tomatoes diced
  • 1 cup Chicken cooked and shredded (non-vegan option)
  • 1 Salt to taste

Directions

Step 1

Rinse bean soup mix until running water. Drain and set aside.

Step 2

Heat oil in a soup pot over medium heat. Add onion, carrot and celery and cook until softened, 5 – 7 minutes.

Step 3

Add garlic, jalapeno and spices and cook until spices are fragrant, about 1 minute.

Step 4

Add stock, rinsed and drained soup mix and cilantro. Bring to a boil, reduce heat to low, cover and simmer until beans are tender, about 1-1/2 hours. Adjust liquid as needed.

Step 5

Remove the cilantro stems and discard. Add diced tomatoes and shredded chicken, if desired. Season to taste with salt.

Portion into serving bowl and garnish as desired.

Serves 4.

Notes

Recommended Garnishes: Diced Avocado, Lime Wedges, Cilantro, Sour Cream, Hot Sauce, Tortilla Strips.
Black Bean Tortilla Soup

Servings: 8

Rating

*****

Products Used in this Recipe

Entrees
BLACK BEAN SOUP MIX

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*****

1 Review

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*****
Katie Anthony December 18, 2012
Easy to make vegetarian soup. Even better when paired with Golden Corn Bread. I added a total of 4 cloves of garlic and since tomatoes are out of season here, I used a can of chopped tomatoes instead. Turned out very tasty!

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