Perfect for those evenings when you are desperate for something quick and healthy to eat. This soup is chock full of the freshest ingredients. Add or remove ingredients you desire. You can puree the entire soup but we prefer a chunkier version. #tortillasoup
Ingredients
1/2 of onion, medium size
2 garlic cloves, minced
2 tsp neutral oil
2 stalks celery, diced, divided
2 carrots, diced, divided
1 tsp dried cumin
1 tsp dried oregano
1 tsp dried thyme
1 bay leaf
2-3 cups chicken stock
1-2 mushrooms
2 roma tomatoes
slice of a cabbage wedge
15 oz can tomato diced, divided
15 oz can black beans, divided
15 oz can corn kernels, divided
Garnishments
lime
cotija cheese
tomato
avocado
tortilla
radish
cilantro
sour cream or mexican crema
Instructions
Read Susie's Tips and Tricks below
1. In a saute pan, add a drizzle of oil and saute lightly the onion and garlic. Then add the herbs along with half of the celery and half of the carrots. Add a 1/2 cup or so of water to soften as desired. About 5 to 7 minutes should suffice.
2. In your high speed blender, add remaining celery, carrot, roma tomatoes, about 1/4 of the canned tomatoes, 1/4 of the black beans, and 1/4 of the corn. Set to soup setting or, alternatively, you could set for 6 minutes and this will bring the soup to a nice warm temperature. You can also puree and add to a stock pot to heat up.
3. Now add the cooked onion /carrot mixture and the remaining tomatoes, beans, and corn then mix together. Taste and seasoning as desired; you may wish to add more cumin, oregano, or thyme. Don't forget to remove the bay leaf. Now garnish and serve.
Susie's Tips and Tricks
This recipe is very forgiving; use ingredients you prefer and those you have available, more or less as you see fit. Skip the beans if you desire. Some left over cooked pork or chicken makes a lovely addition. If you prefer a thinner soup, add more chicken stock.
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