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Black Bean Tortilla Chip Soup w/ Avocado Tomato Salsa (La Dolce Vegan Cookbook) Recipe

Original recipe from La Dolce Vegan
kept bySkinMedSpa
recipe by

1 med onion, minced
2 T olive oil
2 celery stalks, chopped
2 medium carrots, chopped
4 garlic cloves, minced
4 c vegetable broth
2 15 oz cans black beans, drained
1 T chili powder
2 t oregano
1 tsp salt

1 med tomato. choped
1 avocado, cubed
1/4 cup fresh cilantro, minced
1 green onion, sliced
1 T olive oil
2 tsp fresh lime juice
Tortilla chips

In medium soup pot on medium heat, saute onions in oil until translucent. Add the celery, carrots, and garlic and saute for 2-3 mins. Add stock, beans, chili powder, oregano and salt. bring to a boil, then reduce heat. Cover with lid and simmer for 15-20 mins. While soup simmers, in a medium bowl, stir together the tomatoes, avocado, cilantro, green onions, oil, and lime juice. Set aside,  Blend half of the soup until smooth. Return to pot and reheat. Serve topped with a generous helping of avocado salsa and tortilla chips.

4 servings




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