Black Bean Soup with Chips and Salsa

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Black Bean Soup with Chips and Salsa

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Black Bean Soup with Chips and Salsa

Author: Homebasics

Time:

30 minutes

Difficulty:

easy

Serving Size:

N/A

Ingredients:

1 tbsp Bertolli olive oil 15 mL

1 each: small onion, celery stalk and carrot, chopped 1

4 cloves garlic, minced 4

2 1/2 cups Knorr Vegetable Broth 625 mL

19 oz can black beans, rinsed and drained 540 mL

1 tbsp chili powder 15 mL

2 tsp dried oregano leaves 10 mL

1/2 tsp salt 2 mL

2 bay leaves 2

1/2 lime 1/2

1/4 cup each: chopped tomato, avocado, coriander, chopped green onion (or 1/2 cup prepared salsa) 50 mL

bite-size tortilla chips

Instructions:

Heat oil in pan. Add onion, celery, carrot and garlic; cook until tender.
Stir in broth, beans and seasonings. Bring to a boil. Simmer, covered 15 minutes. Discard bay leaves. Puree, leaving a bit chunky.

Meanwhile, stir tomato with avocado, coriander and green onion. Moisten with olive oil and lime juice. Season with salt. Place 3 to 4 tortilla chips on soup. Top chips with salsa.

Tip:
For extra heat, splash in some hot pepper sauce.

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