Description
This hearty Black Bean & Tortilla Soup is a flavorful and comforting vegetarian dish perfect for any season. Packed with protein-rich black beans, vibrant vegetables, and a blend of warming spices, this soup is thickened with cornmeal and garnished with crispy tortilla strips and fresh toppings like avocado, feta, and coriander, making it a delicious and satisfying meal.
Ingredients
Scale
Sauté Base
- 2 tbsp olive oil
- 1 chopped onion
- 2 chopped peppers (any color)
- 3 crushed garlic cloves
- pinch of salt
Spices and Flavorings
- 2 tsp ground cumin
- 1 tsp garlic granules
- 1 tsp chili powder
- 2 tbsp tomato purée
Soup Ingredients
- 1 liter vegetable stock
- 400g can chopped tomatoes
- 2 tbsp cornmeal or polenta
- 2 tbsp chopped pickled jalapeños
- 2 x 400g cans black beans (with liquid)
- splash of jalapeño brine
To Serve
- 4 small corn tortillas (or flour tortillas)
- chopped coriander
- avocado, sliced
- crumbled feta cheese
- pumpkin seeds
Instructions
- Heat and Sauté. Heat the olive oil in a deep pan over medium heat. Add the chopped onion, peppers, crushed garlic, and a big pinch of salt. Cook for 10 minutes, stirring occasionally, until the vegetables start to soften.
- Add Spices and Tomato Purée. Stir in the ground cumin, garlic granules, chili powder, and tomato purée. Cook for an additional 5 minutes, allowing the tomato purée to caramelize and deepen the flavor.
- Add Liquids and Beans. Pour in the vegetable stock, chopped tomatoes, cornmeal (or polenta), chopped pickled jalapeños, and black beans including their liquid. Add a splash of jalapeño brine for extra heat and flavor.
- Simmer Soup. Bring the soup to a simmer and cook gently for 45 minutes, stirring occasionally, until the soup thickens and reduces to your desired consistency.
- Season and Add Tortillas. Season the soup to taste with salt and pepper. Cut the corn tortillas into small strips and scatter them into the hot soup. Allow to rest for 5 minutes so the tortilla strips soften slightly and infuse flavor.
- Serve with Toppings. Ladle the soup into bowls and garnish with chopped coriander, avocado slices, crumbled feta cheese, and pumpkin seeds to add freshness, creaminess, and crunch.
Notes
- Use flour tortillas if corn tortillas are not available.
- Adjust the quantity of chili powder and jalapeño brine according to your preferred spice level.
- The cornmeal helps thicken the soup; polenta is an excellent alternative.
- For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
- Leftover soup stores well in the fridge for up to 3 days and can be reheated on the stovetop gently.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Keywords: black bean soup, tortilla soup, vegetarian soup, spicy soup, Mexican soup, healthy soup
