Vegetarian Tortilla Soup

 Vegetarian Tortilla Soup

(Recipe modified from Cookie & Kate)

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 servings

INGREDIENTS

·       1 to 1 ½ teaspoons chili powder, to taste

·       1 can (15 ounces) diced or crushed tomatoes, fire-roasted if possible

·       2 tablespoons plus 2 teaspoons extra-virgin olive oil

·       1 large yellow or red onion, chopped

·       1 medium red bell pepper, chopped

·       ¼ teaspoon fine salt, more to taste

·       4 cloves garlic, pressed or minced

·       2 teaspoons ground cumin

·       2 cans (15 ounces each) black beans, rinsed and drained, 

·       4 cups (32 ounces) vegetable broth

·       ¼ cup chopped fresh cilantro, divided

·       1 to 2 tablespoons lime juice, to taste

·       Freshly ground black pepper, to taste

·       Garnish options: salad toppers(tortillas), diced ripe avocado, crumbled feta cheese or drizzle of sour cream

 

INSTRUCTIONS

1.     In a medium Dutch oven or soup pot, warm 2 tablespoons olive oil over medium heat. Add the onion, bell pepper, and salt. Cook, stirring occasionally, until the onion is tender and turning translucent, about 5 to 7 minutes.

2.     Add the garlic and cumin and chili powder and cook until fragrant, about 30 seconds to 1 minute. Add the tomatoes, and cook for a minute, while stirring, to bring out its best flavor.

3.     Add the beans and broth, and stir to combine. Raise the mixture to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 30 minutes.

4.     Stir most of the cilantro into the soup, reserving a bit for garnish. Stir in 1 tablespoon lime juice. Carefully taste the soup, and add more salt if the flavors don’t quite sing (I often add up to ¼ teaspoon salt). Add more lime juice if you’d like a little more zing.

5.     Divide the soup into bowls. Top with crispy tortilla strips, the reserved cilantro and any additional garnishes of your choice. Leftovers will keep well for up to 5 days; rewarm individual servings and top with garnishes when serving. Or freeze individual portions for several months and add toppings after reheating.