Description
A hearty and flavorful Black Bean & Tortilla Soup combining smoky spices, black beans, and crisp tortilla strips, topped with fresh avocado, coriander, feta, and pumpkin seeds for a comforting and nutritious meal.
Ingredients
Scale
Sauce Base
- 2 tbsp olive oil
- 1 chopped onion
- 2 chopped peppers (any color)
- 3 crushed garlic cloves
- 2 tsp ground cumin
- 1 tsp garlic granules
- 1 tsp chili powder
- 2 tbsp tomato purée
Soup Ingredients
- 1 liter vegetable stock
- 400g can chopped tomatoes
- 2 tbsp cornmeal or polenta
- 2 tbsp chopped pickled jalapeños
- 2 x 400g cans black beans (including liquid)
- Splash of jalapeño brine
Toppings & Garnishes
- 4 small corn tortillas (or flour tortillas if preferred)
- Chopped coriander
- Avocado, diced
- Crumbled feta cheese
- Pumpkin seeds
Instructions
- Prepare the base: Heat 2 tablespoons of olive oil in a deep pan over medium heat. Add the chopped onion, peppers, and crushed garlic cloves with a pinch of salt. Cook for 10 minutes, stirring occasionally, until the vegetables begin to soften.
- Add spices and tomato purée: Stir in 2 teaspoons ground cumin, 1 teaspoon garlic granules, 1 teaspoon chili powder, and 2 tablespoons tomato purée. Continue cooking for 5 minutes until the tomato purée caramelizes and coats the vegetables.
- Add liquids and main ingredients: Pour in 1 liter of vegetable stock, the 400g can of chopped tomatoes, 2 tablespoons cornmeal or polenta, 2 tablespoons chopped pickled jalapeños, and the two 400g cans of black beans with their liquid. Add a splash of jalapeño brine to taste. Bring the mixture to a simmer.
- Simmer the soup: Reduce heat and simmer for 45 minutes, allowing the soup to thicken and flavors to meld. Stir occasionally to prevent sticking.
- Add tortilla strips: Season the soup to taste with salt and pepper. Cut 4 small corn tortillas into small strips and scatter them over the soup. Allow to rest for 5 minutes so the tortillas soften slightly and meld with the soup.
- Serve and garnish: Ladle the soup into bowls and garnish with chopped coriander, diced avocado, crumbled feta cheese, and pumpkin seeds as desired. Serve immediately and enjoy a comforting, flavorful meal.
Notes
- You can substitute corn tortillas with flour tortillas if preferred.
- Adjust the level of spiciness by modifying the amount of pickled jalapeños and jalapeño brine.
- This soup is perfect for meal prepping and tastes even better the next day.
- To make it vegan, omit the feta cheese or replace with a plant-based alternative.
- For extra thickness, increase cornmeal or polenta by 1 tablespoon.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: Black bean soup, tortilla soup, vegetarian soup, Mexican soup, healthy soup, black beans, spicy soup
