Mexican Black Bean Soup

• Gluten free

• Produce

  • 3 cups Black beans, cooked
  • 1 Coriander, fresh
  • 1 cup Corn, kernels
  • 1 clove Garlic
  • 1 Onion, small

• Canned Goods

  • 4 cups Beef broth

• Baking & Spices

  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 4 Corn tortillas

Found on greenhealthycooking.com

Description

Directions

• Heat a large pot over medium heat.
• Peel and finely chop onion, peel and crush garlic.
• Once pot is hot, add a dollop of olive oil, then add onion and garlic and fry until translucent.
• Add 3 cups of black beans with its cooking liquid and all.
• Add 4 cups of broth.
• Add salt and pepper and bring to the boil. Once boiling, reduce heat to low, cover and let simmer for about 15 minutes
• In the meantime, heat a small pan over medium heat.
• Put about 1/8 tsp of oil on a tortilla and spread it with your hands, then turn and do the same thing. You can also use a brush and brush on the oil on both sides.
• Cut tortilla into fine stripes.
• Once pan is hot, add tortilla strips in batches and toast until crisp. Set aside.
• Add corn kernels to same pan and toast until starting to turn black. Set aside.
• Now blend the beans and broth with an immersion blender or pour it in batches into a stand mixer to blend into a creamy soup.
• Pour soup into bowls, add a 1/4 cup corn kernels to each bowl, top with toasted tortilla strips and sprinkle with coriander.