This black bean tomato soup is perfect when you crave a nutritious filling soup or when you're in the mood for a quick and easy to make dinner.
5 from 1 vote
Prep Time 10mins
Cook Time 20mins
Total Time 30mins
Cuisine Mexican vegan
4corn tortillas cut into strips
1teaspoonof oil or spray oil
3cupsof black beans or two cansbeans and liquid
1/4tspof mint or spearmint
cashew cream or plain yogurt
1dry ancho Chile thinly sliced
Backed tortilla chips
Preheat oven to 350 degrees
Cut the tortillas into strips, brush or spray a little oil to coat them. Put some salt on them and put them in the oven for 10- 15 minutes or until golden brown.
Take them out of the oven and put aside until you are ready to use them.
Black bean soup
Put a big pot on the stove and pour a tbsp of water in. Put the tomatoes and onion in the pan until they look well roasted throughout. It will take about 5 to 7 min on each side. Put in the garlic when the tomatoes are almost ready.
Put in the beans and let it simmer until it boils for about 10 min. Blend everything very well and return to the pot. Add in the oregano and peppermint and the salt. Adjust the seasoning if needed.
If the soup is too thick put in a 1/4 cup of water or vegetable broth, mix in taste and repeat if necessary.
Put the soup in a bowl and garnish with tortilla chips, pieces of avocado, cashew cream and ancho chile.
You can use pre-made tortilla chips. You can use ancho chile or a little serrano pepper or add no spicy ingredients.