Black Bean Soup with Chips and Salsa

Based on 4 ratings | Read Review
10 minutes prep time
20 minutes cook time
Serves 6

Ingredients

15 mL olive oil 1 tbsp
1 each: small onion, celery stalk and carrot, chopped 1
4 cloves garlic, minced 4
625 mL Knorr Vegetable Broth 2 1/2 cups
540 mL can black beans, rinsed and drained 19 oz
15 mL chili powder 1 tbsp
10 mL dried oregano leaves 2 tsp
2 mL salt 1/2 tsp
2 bay leaves 2
1/2 lime 1/2
50 mL each: chopped tomato, avocado, coriander, chopped green onion (or 1/2 cup prepared salsa) 1/4 cup
bite-size tortilla chips

Directions

Heat oil in pan. Add onion, celery, carrot and garlic; cook until tender.
Stir in broth, beans and seasonings. Bring to a boil. Simmer, covered 15 minutes. Discard bay leaves. Puree, leaving a bit chunky.

Meanwhile, stir tomato with avocado, coriander and green onion. Moisten with olive oil and lime juice. Season with salt. Place 3 to 4 tortilla chips on soup. Top chips with salsa.

For extra heat, splash in some hot pepper sauce.

Reviews (1)

On 1/17/2010 4:03:17 AM,  carolina wrote:
My whole family loved this recipe. It was easy to make and absolutely delicious. I wasn't sure if lime needed to be added to the soup or only in the salsa (I only put it in the salsa) and I also wasn't sure about how much coriander to add (50 ml seemed a lot). I guessed both these items but the soup worked out very well. The salsa was really good.
carolina rated this recipe as being: Not Rated
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