Three Bean Tortilla Soup
Author: Bhavani Jaroff
Recipe type: Vegetarian, Soup
Cook time:
Total time:
Serves: 8
- Sauté chopped onion in soup pot 2 cans organic black beans
- 1 can organic red kidney beans
- 1 can organic cannellini beans
- 6 cups vegetable broth or water
- 8 cloves garlic
- 2 onions, chopped
- 2 red peppers, chopped
- 1 jalapeno pepper
- 1 Tbs. chili powder
- 1 t. cumin
- 1 t. unsweetened cocoa powder
- ½ t. oregano
- 1 tsp. dried chipotle pepper powder
- 1 can diced fire roasted tomatoes with chili peppers
- ½ t. salt
- 6 corn tortillas, cut into ½ “ strips, fried in a hot air fryer until crispy
- 1 red onion, chopped small for garnish
- 1 avocado, cubed for garnish
- ¼ cup cilantro, chopped fine, plus more for garnish
- 2 limes, cut into wedges
- with 1 Tbs. water, adding another Tbs. of water as needed to prevent burning.
- Add the peppers and garlic and continue sautéing.
- Drain beans, and add to pot.
- Add the broth, fire roasted tomatoes and all of the spices. Add the cocoa.
- Partially puree the soup, leaving some texture to the broth, using a handheld immersion blender, directly into pot,
- Taste and adjust spices to your liking. Add approx. ¼ cup cilantro.
- When serving, garnish each bowl with chopped red onion, avocado, fried tortilla strips, cilantro and a lime wedge on the side.
Recipe by iEatGreen at https://www.ieatgreen.com/three-bean-tortilla-soup/
3.5.3226