A few years ago, the concept of cooking a soup at home intimidated me. Soup recipes seemed to have so many ingredients and be such a long process. I actually used to not be a big soup fan in general. Then I slowly started to come around to soup and I developed a few favorites. I love a good minestrone (Whole Foods makes a great one), a great french onion, or chicken tortilla (Panera has a good one).
Eventually, I decided that I would tackle soup for the first time. I found a great recipe for an easier version of a chicken tortilla soup from Martha Stewart. Easier meaning that it’s minus the chicken, so I wouldn’t have to worry about the meat component (I don’t eat much meat in general). It has easy to find, easy to prep ingredients, and it’s a quick process.
Recently, one of my friends had minor surgery so I thought it would be a nice gesture to bring them some soup. They are a vegetarian so I made this soup and made sure to use vegetable broth to keep it vegetarian friendly. He said he loved it!
Vegetarian Black Bean Tortilla Soup
Yields 6-8 servings, Adapted from Martha Stewart
- 1/2 medium onion, diced
- 1 Tbs oil
- 4 cloves of garlic, minced
- 1 tsp chili powder
- 2 cans diced tomatoes (14 oz., I use no salt added)
- 2 cans black beans (15 oz, again, low sodium)
- 1 can vegetable broth (or chicken broth if you want)
- 10 oz package of corn kernels
- salt and pepper to taste
- tortilla chips to garnish
- lime to garnish
- Warm up the oil in a soup pot on the stove on medium heat. Add in diced onions and cooks about 5 minutes until translucent. Reduce the heat slightly and add garlic and chili powder. Make sure the garlic doesn’t burn. Cook until fragrant.
- Add tomatoes with juice. Add drained black beans, broth, and 1 cup of water. Finally add corn. Cook on medium heat to bring it up to a boil. Reduce it to a simmer and add lime and tortilla chips as desired for garish or wait until you plate the soup.