black bean tortilla soup...

I am all about making delicious and fresh food these days. Not that I disliked this before, but we got in a rut of quick prepared meals since we've had Jack around! Now I am having fun finding quick and easy fresh options for our happy healthy family. This one is vegan too!

BLACK BEAN TORTILLA CHIP SOUP WITH TOMATO AVOCADO SALSA


Soup:
1 small onion
1 tbsp olive oil
1 medium carrot, chopped
2 or 3 garlic cloves, minced
2 cups vegetable stock
1 large can black beans ( 19 - 25 oz.), drained
1 1/2 tsp chili powder
1 tsp dried oregano
1/2 tsp salt

Garnish:
1 medium tomato
1 avocado, cubed
1/4 cup cilantro, minced
1 tbsp olive oil
2 tsp (or more!) lime juice
lots of tortilla chips!

This is an incredibly easy and fun thing to make...especially when it's chilly outside and your apartment is flooding!

In a medium soup pot, on medium heat, saute the onions in oil until translucent. While that's going, get the celery, carrots and garlic ready. Add them to the pot and saute 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. While the soup is simmering, get the garnish ready in a medium bowl: stir together tomatoes, avocados, cilantro, green onions, oil, and lime juice. Set aside. After the 15 - 20 minutes, use a blender/food processor to blend the soup until smooth. Be careful pouring hot soup! If needed, return the soup to the pot to reheat. Serve it with a generous amount of the garnish on top. Crumble the chips or use them to dip. I imagine grated cheese and sour cream would be delicious toppings too, if you feel so inclined.

Enjoy! This makes enough for 2 BIG bowls. Let me know if you make it!