Recipe
Mexican Villagers Soup Recipe
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Jo_jo_ba / All my dishes 8 months, 2 weeks ago
A tasty, vegan and gluten-free black bean, tomato and pepper soup/stew thickened with crushed corn torilla chips.
Prep:30m Cook:40m Servings:10
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 Jo_jo_ba |
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Ingredients
- 9 ripe tomatoes
- 7 fresh jalapenos
- 2 large heads garlic, peeled and seperated
- 4 medium sized onions, quartered
- 6 fresh Hungarian wax peppers
- 2 fresh cubanelle peppers
- Olive oil
- 8 cups vegetable stock
- 6 cups crushed tomatoes
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 1/4 pounds salt-free corn tortilla chips
- 2 cups cooked, drained black beans
Directions
- Place the tomatoes, jalapenos, garlic, onions, and peppers onto a sheet pan or cookie sheet and then drizzle with olive oil.
- Place the sheet tray into the preheated oven and roast until 15 to 20 minutes. Remove from the oven and set aside.
- Into a large stockpot add the stock, crushed tomatoes, and roasted veggies and cook two minutes.
- Add cumin, paprika, garlic, tortilla chips and ½ the beans, simmer for 15 minutes.
- Puree the mixture until well combined.
- Add the remaining beans.
- Season with salt and freshly ground black pepper.
- Simmer to keep warm until you're ready to serve.
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eggchef 8 months, 2 weeks ago said:
O u know how to make me drool
flowerchild 8 months, 1 week ago said:
This sounds so yummy, i'm going to make it asap!
jo_jo_ba 5 months, 2 weeks ago said:
Amount Per Serving
Calories: 441.9
Total Fat: 13.4 g
Cholesterol: 0.0 mg
Sodium: 1,716.5 mg
Total Carbs: 41.8 g
Dietary Fiber: 9.9 g
Protein: 12.3 g
annieamie 4 weeks, 1 day ago said:
Jojo, this is a great recipe! Thanks for sharing!