Also, I've since made the "salsa" separately for topping on fajitas, tacos and more. Also good. I've added my personal tweaks directly into the recipes.
Soup
1 small onion, minced1 tablespoon olive oil
1 celery stalk, chopped
1 medium carrot, chopped
2 garlic cloves, minced
2 cups vegetable stock (I use vegetarian chicken-flavoured stock)
1x19 ounce can black beans, drained
1 1/2 teaspoons chili powder (I used maybe 2 tsp)
1 teaspoon dried oregano (I used maybe 1.5 tsp)
1/2 teaspoon salt (I added more, I have a salt problem)
plain tortilla chips
Salsa
1 medium tomato, chopped1 avocado, cubed
1/4 cup cilantro, minced
1 green onion stalk, minced
1 tablespoon oil (e.g. flax, hemp, olive)
2 teaspoons fresh lime or lemon juice
salt to taste
In a medium soup pot on medium heat, sauté the onions in oil until translucent. Add the celery, carrots, and garlic and sauté for 2-3 minutes. Add the stock, beans, chili powder, oregano, and salt. Bring to a boil, then reduce heat. Cover with lid and simmer for 15-20 minutes. With a blender or food processor, blend half or all of the soup until smooth (be.careful when blending hot liquids). Return to pot and reheat.
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