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This Mexican soup features Vegetable oil 2 c Of water, Black beans. The flavors come together beautifully. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Tortilla Black Bean Soup
Description
This Mexican soup features Vegetable oil 2 c Of water, Black beans. The flavors come together beautifully. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Boil black beans in water for 2 minutes; remove from heat. Let soak in cooking water for 1 hour, or overnight if preferred. Saute celery, onion, and bell pepper in oil, until slightly tender. Then in bean soup, add salt, cilantro, and saute 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
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Diced celery 2 ts Salt
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Diced onion 2 Corn tortillas
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Diced bell pepper 2 tb Cilantro (Chinese parsley)
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 197.8kcal
- % Daily Value *
- Total Fat 8.0g13%
- Saturated Fat 1.2g6%
- Cholesterol 0.0mg0%
- Sodium 8.4mg1%
- Total Carbohydrate 24.5g9%
- Dietary Fiber 8.7g35%
- Sugars 1.7g
- Protein 8.4g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
bean, beans, black, frying, mexican, oil, sautéing, simmering, soup, title, tortilla, vegan, vegetable, water
