Black bean sopa Azteca – Mexican black bean soup - Cook with Gem

Name: Black bean sopa Azteca – Mexican black bean soup - Cook with Gem
Ingredients: 2 large tomatoes; 3 cloves of garlic (skin on); 1 tablespoon olive or rapeseed/canola oil; 1 red onion, finely chopped; 1 teaspoon dried oregano; 1 dried or 2 fresh bay leaves; 1-2 teaspoons Chipotle sauce or paste (see note above); sea salt and black pepper; 3 cans of black beans – don’t drain them; 250ml (8 fl oz or around 1 cup) vegetable stock – either use a cube or paste to make it; 2 limes; Around 4 handfuls of salted tortilla chips; around 200g (7 oz) Feta cheese; Around 300g (10 oz) baby tomatoes; 30-60g fresh coriander (1-2 ounces cilantro); 2 avocados cut into cubes; 2 limes, cut into wedges

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This Mexican black bean soup is a regular dinner for us with the addition of tortillas and toppings to suit all tastes. It freezes perfectly too.

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Ingredients

2 large tomatoes
3 cloves of garlic (skin on)
1 tablespoon olive or rapeseed/canola oil
1 red onion, finely chopped
1 teaspoon dried oregano
1 dried or 2 fresh bay leaves
1-2 teaspoons Chipotle sauce or paste (see note above)
sea salt and black pepper
3 cans of black beans – don’t drain them
250ml (8 fl oz or around 1 cup) vegetable stock – either use a cube or paste to make it
2 limes
Around 4 handfuls of salted tortilla chips
around 200g (7 oz) Feta cheese
Around 300g (10 oz) baby tomatoes
30-60g fresh coriander (1-2 ounces cilantro)
2 avocados cut into cubes
2 limes, cut into wedges