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.

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Votes: 15
Rating: 3.73
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Servings 4people
Submitted By Sarah House for the Bob's Red Mill Test Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 15
Rating: 3.73
You:
Rate this recipe!
Servings 4people
Submitted By Sarah House for the Bob's Red Mill Test Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Rinse bean soup mix until running water. Drain and set aside.
  2. Heat oil in a soup pot over medium heat. Add onion, carrot and celery and cook until softened, 5 – 7 minutes.
  3. Add garlic, jalapeno and spices and cook until spices are fragrant, about 1 minute.
  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.
  5. Remove the cilantro stems and discard. Add diced tomatoes and shredded chicken, if desired. Season to taste with salt.
  6. Portion into serving bowl and garnish as desired.
Recipe Notes

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

Products Used in this Recipe
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