Tortilla Black Bean Soup Recipe - Cooking Index
Tortilla Black Bean Soup Recipe - Cooking Index
| 2 tablespoons | Vegetable oil | |
| 1/4 cup | Diced celery | |
| 1/4 cup | Diced onion | |
| 1/4 cup | Diced bell pepper | |
| 1 1/2 cups | Black beans | |
| 2 cups | Water | |
| 2 teaspoons | Salt | |
| 2 | Corn tortillas | |
| 2 tablespoons | Cilantro - (Chinese parsley) | |
| 3 cups | Chicken or beef stock |
Boil black beans in water for 2 minutes; remove from heat. Let soak in cooking water for 1 hour, or overnight if preferred. Discard water.
Saute celery, onion, and bell pepper in oil, until slightly tender.
Add the stock to the beans in the pot. Add salt, cilantro, and sauteed vegetables. Cover and simmer, until beans are soft, about 2 to 3 hours. Slightly mash some beans, and stir.
In frying pan, warm tortillas on both sides until they are bendable. Put a tortilla in bowl, then ladle black bean soup on top of the tortilla.
Source:
Rock McNelly
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.