Souped up: This easy, breezy dish won't disappoint
I love this soup year-round. It's hearty and tasty, easy to make, and goes so well with avocado toast! It's loaded with chunky vegetables, stewed until tender, and finished with lime and cilantro to freshen it up. Once you have the spices in your cupboard, it's a low-cost, plant-based meal that goes far.
This is one of those great pantry ingredient recipes, as I find all I usually have to go shopping for is the fresh cilantro and lime. To start, dice your mirepoix, onions, carrot and celery, the same size. Doing this will help your soup to cook evenly. Your carrots take the longest to cook, and they are what you'll taste to judge doneness; you want them to be tender, but not mush. The salt in this recipe comes from the sundried tomatoes. You can use either dried or packed in oil sundried tomatoes.
When the soup has finished simmering, it's blended briefly to thicken it up. You can also leave it as is, and it will still taste great! For some added texture, I love serving this soup garnished with crushed tortilla chips.
Mexican Black Bean Soup
Serves 2 to 4
1 teaspoon oil
1 cup diced onion
1 cup diced carrot
1 cup diced celery
...continued
