Great on a cold day
Ingredients:
2 tsp olive oil
1/2 cup chopped onion
2 cups sliced celery
2 cloves of garlic
4 medium tomatoes
6 cups of vegetable broth
1 can of black beans drained
1 1/2 cups of carrots
1 tsp. oregano
1 tsp. chili power
1/2 tsp. salt
1/2 tsp. pepper
1/2 avocado
1/4 chopped cilantro
Directions: Add onion, celery and the olive oil to a pan and saute until tender, add the garlic and chopped tomatoes and stir well. Place half of the mixture into a blender with 2 cups of the veggie juice and blend until smooth. Add the mix from the blender and the other half of the saute mix to a kettle. Place all other ingredients into the pot except the avocado. This you place at the last minute before serving. Let the soup cook until the carrots are done. While soup is simmering, take the tortillas and bake in the oven at 350 degrees for about 8-10 minutes, or until toasted and crispy. When cool brake into pieces. Add this to your soup at the time of eating along with the cut up avocado
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