Recipe: Appetizing Black bean soup with poached egg, salsa and corn tortillas

Black bean soup with poached egg, salsa and corn tortillas. Black beans, salsa, veggie broth and cumin are tossed into the blender. Transfer to a pot and heat until warm and bubbly. Serve with a dollop of sour Now I can make the black bean soup that my husband loves so much right at home. Upon other reviewers suggestions, I saved one cup of beans. This vegetable packed Black Bean Tortilla Soup Recipe is a delicious year round soup that you'll want to make again and again!

It's a great way to get veggies into your diet and it's layered with those delicious Mexican flavors we crave. Finish it off with queso fresco and sliced avocado for even more. While your black bean soup is cooking on the stove, prepare the corn chips. You can have Black bean soup with poached egg, salsa and corn tortillas using 16 ingredients and 10 steps. Here is how you cook that.

Ingredients of Black bean soup with poached egg, salsa and corn tortillas

1. You need 800 g of Black beans.
2. It's 3 of red onions.
3. It's 2 of celery stalks.
4. Prepare 1 of green pepper.
5. It's 1 of orange or red pepper.
6. You need 2 of red chillis.
7. It's 2 cloves of garlic.
8. Prepare 5 Springs of fresh thyme or rosemary.
9. Prepare 1 bunch of coriander.
10. It's 6 of corn tortillas.
11. It's 6 of eggs.
12. It's 1 of lime.
13. Prepare 1 tsp of red wine vinegar.
14. Prepare 1 tsp of Sesame oil.
15. It's Pinch of salt.
16. You need Pinch of pepper.

I serve the soup with corn chips, but tri-colored tortilla strips add some visual appeal. I like to leave the black beans whole, but you can make it Quick, hearty soup with a bit of a kick. Can be made Vegan by omitting sour cream. Tame the spice down by substituting diced tomatoes for the Ro-Tel.

Black bean soup with poached egg, salsa and corn tortillas step by step

1. Finely chop 2 onions, celery, herbs (rosemary / thyme) and garlic.
2. Poor a glug of oil in a pot, sweat the chopped ingredients on a medium heat.
3. Meanwhile, finely chop the peppers, coriander stalks and 1 chilli.
4. Add to the pan and cook for 15min.
5. While the veg are cooking, chop the remaining onion, coriander and chilli.
6. Mix in a bowl with salt, pepper, juice of the lime, red wine vinegar and a touch of oil to make the salsa 💃.
7. Add the beans including liquid and simmer on a medium heat for 30mins.
8. Once the beans have reduced blend half the mixture with a hand blender to retain add some texture. Taste and season with salt and pepper..
9. For the last 3 mins drop in the eggs and poach.
10. Serve with corn tortillas and top with the salsa. Enjoy!.

Tortilla chips are amazing when they soak up the broth of a hot soup. Try this quick and easy dinner recipe for tortilla and black bean soup. We also use fresh corn and tomatoes too. I like my tortilla soup with more "oomph" behind it. This one tasted better after I put a bunch of hot sauce on it.