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30 minutes
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
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.
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
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.
