Tortilla Black Bean Soup
Yield
2 servingsPrep
10 minCook
3 hrsReady
9 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| ¼ | cup |
celery
diced |
|
| ¼ | cup |
onions
diced |
|
| ¼ | cup |
sweet red bell peppers
diced |
*
|
| 1 ½ | cups |
black beans
|
|
| 2 | cups |
water
|
|
| 2 | teaspoons |
salt
|
|
| 2 | each |
corn tortillas (6-inch)
|
*
|
| 2 | tablespoons |
cilantro
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 59 | ml |
celery
diced |
|
| 59 | ml |
onions
diced |
|
| 59 | ml |
sweet red bell peppers
diced |
*
|
| 355 | ml |
black beans
|
|
| 473 | ml |
water
|
|
| 1E+1 | ml |
salt
|
|
| 2 | each |
corn tortillas (6-inch)
|
*
|
| 3E+1 | ml |
cilantro
|
|
Directions
Boil black beans in water for 2 minutes, remove from heat.
Let soak in cooking water for 1 hour, or overnight if preferred.
Sauté celery, onion, and bell pepper in oil, until slightly tender.
Then in bean soup, add salt, cilantro, and sauté vegetables.
Covered and simmer, until beans are soft, about 2 to 3 hours.
Slightly mash some beans, and stir.
In frying pan, warm up tortillas on both sides until they are bendable.
Put a tortilla in bowl, then ladle black bean soup on top of the tortilla.
