Black Bean Tortilla Soup
IntroductionA delicious, healthy, easy-to-make, and inexpensive variation of tortilla soup! A delicious, healthy, easy-to-make, and inexpensive variation of tortilla soup!
~3 cups dried black beans
~about half of a bunch of celery
~one red bell pepper
~2 cups fresh spinach
~2 large scallions
~1 tbsp cumin
~1 tbsp cayenne pepper
~1 tbsp black pepper
~1 tbsp cinnamon
~1 tsp ground ginger
~1 tsp ground oregano
~3 medium size corn tortillas
Experiment with different veggies! Maybe add some onions, tomatoes, or tomatillos. Try blue or yellow corn tortillas, or maybe whole wheat. This would also be delicious with some pepper jack cheese, or vegan pepper jack cheese sprinkled on top!
~Chop about half of a bunch of celery- do not remove leaves or small inner stalks. They will help add to the taste of the soup. Celery greens are delicious.
~Chop 2 scallions into small rings.
~Tear the spinach leaves into smaller pieces, if desired.
~ Bring the water to a boil in a pot, and add all ingredients but the tortillas.
~Let simmer on low heat for about 60 minutes, or longer if you prefer your beans soft. At an hour, they will still be slightly crunchy. I'd recommend about 90 minutes for softer beans.
~Divide into three bowls, tear tortillas into small pieces, and decorate the top like you would with crackers.
Serving Size: 3 meal-size servings