Black-Bean-Tortilla-Soup2

October Soup Celebration! Black Bean Tortilla Soup

by Sarah House in Featured Articles, Recipes

When the weather turns cool and the days begin to shorten, nothing beats a hearty bowl of soup. That’s why, for October, we’re celebrating our four soup mixes- 13 Bean Soup, Vegi Soup, Bountiful Black Bean Soup and Whole Grains and Beans Soup. Our soup mixes contain no seasonings and are simply blends of beans and grains. Think of them as a delicious blank canvas on which to paint your culinary desires. To inspire you, we’ve asked some of our favorite food bloggers to come up with a creative recipe using one of our soup mixes to inspire you. Some of the recipes are not soups at all, but take advantage of the blends to create something new and special. To help get your creative juices flowing, we’ve also placed these mixes on special for the month of October when you order on our website, check them out here. Enjoy!

When I think of Bob’s Red Mill soup mixes I immediately think of my favorite, our Bountiful Black Bean Soup Mix.  With its rich and creamy beans and bursts of barley, the possibilities of where to take this mix are endless.

Black Bean Tortilla Soup

October brings crisp and cool days but the sun still shines.  There’s nothing better to warm your tummy yet still celebrate the warmth of the sun but a bowl of soup livened with limes, cilantro and end-of-season tomatoes.

  •     2 Tbsp Oil
  •     1/2 cup diced Onion
  •     1/4 cup diced Carrot
  •     1/4 cup diced Celery
  •     2 Garlic cloves, diced
  •     1/2 Jalapeño, diced
  •     1/2 tsp ground Cumin
  •     1/4 tsp ground Cayenne
  •     1/4 tsp dried Oregano
  •     6 cups Vegetable or Chicken Stock
  •     1 cup Bountiful Black Bean Soup Mix
  •     4 Cilantro sprigs including stems
  •     2 diced Roma Tomatoes
  •     1 cup cooked and shredded Chicken (non-vegan option)
  •     Salt , to taste

Directions

Step 1

Rinse bean soup mix until running water. Drain and set aside.

Step 2

Heat oil in a soup pot over medium heat. Add onion, carrot and celery and cook until softened, 5 – 7 minutes.

Step 3

Add garlic, jalapeno and spices and cook until spices are fragrant, about 1 minute.

Step 4

Add stock, rinsed and drained soup mix and cilantro. Bring to a boil, reduce heat to low, cover and simmer until beans are tender, about 1-1/2 hours. Adjust liquid as needed.

Step 5

Remove the cilantro stems and discard. Add diced tomatoes and shredded chicken, if desired. Season to taste with salt.

Portion into serving bowl and garnish as desired

Serves 4.

Tortilla Strips

  • 10 Corn Tortillas, cut into ¼-inch wide strips
  • Oil, for frying
  • Sea Salt to taste

Heat oil 1-inch deep in a heavy pan to about 365°F.  Add ¼ of the tortilla strips to the hot oil, making sure they do not touch.  Fry until golden-brown, about 3 minutes.

Remove strips from oil and drain on several layers of paper towels.  Season with sea salt.

Notes

Recommended Garnishes: Diced Avocado, Lime Wedges, Cilantro, Sour Cream, Hot Sauce, Tortilla Strips.

About The Author
Sarah House Google: Sarah House
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