Vegetarian Tortilla Soup with Black Beans
Vegetarian Tortilla Soup with Black Beans takes around 28 minutes from beginning to end. This recipe makes 10 servings with 157 calories, 8g of protein, and 2g of fat each. For $1.34 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Not a lot of people really liked this soup. This recipe is liked by 9 foodies and cooks. This recipe from Picky Eater Blog requires frozen corn, ground cumin, cheese, and canned tomatoes. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is tremendous. Try Easy Vegetarian Black Bean Tortilla Soup, Chunky Tortilla Soup with Black Beans, and Crock Pot Chicken Tortilla Soup with Black Beans for similar recipes.
Servings: 10
Ingredients:
2 bell peppers, diced
2 15oz cans black beans, rinsed/drained
3 4oz cans chopped green chile peppers, drained
28oz can of crushed tomatoes
Toppings: 1tbsp shredded cheese per bowl, 2-3 crumbled tortilla chips per bowl, 1 tbsp diced avocado per bowl, etc.
1 cup frozen corn
4 cloves garlic, minced
3 tbsp ground cumin
1 red onion, diced
32-40oz vegetable broth
Equipment:
immersion blender
Cooking instruction summary:
Saute peppers, onions, and garlic in 1 tsp olive oil until the peppers and onions are slightly translucent. Add ground cumin, cook 1 minute. Add tomatoes, green chile peppers and broth - bring to a boil and cook 10 minutes. Blend with immersion blender until the soup is smooth. Add whole corn & black beans, dash of salt, and a sprinkle of pepper - simmer for 10 minutes until all of the ingredients are cooked through. Serve with toppings and enjoy!
Step by step:
1. Saute peppers, onions, and garlic in 1 tsp olive oil until the peppers and onions are slightly translucent.
2. Add ground cumin, cook 1 minute.
3. Add tomatoes, green chile peppers and broth - bring to a boil and cook 10 minutes. Blend with immersion blender until the soup is smooth.
4. Add whole corn & black beans, dash of salt, and a sprinkle of pepper - simmer for 10 minutes until all of the ingredients are cooked through.
5. Serve with toppings and enjoy!
Nutrition Information:
covered percent of daily need
