Mexican Villagers Soup
From jo_jo_ba 17 years ago
- 40 minutes to make
- Serves 10
A tasty, vegan and gluten-free black bean, tomato and pepper soup/stew thickened with crushed corn torilla chips.
Ingredients
- 9 ripe tomatoes shopping list
- 7 fresh jalapenos shopping list
- 2 large heads garlic, peeled and seperated shopping list
- 4 medium sized onions, quartered shopping list
- 6 fresh Hungarian wax peppers shopping list
- 2 fresh cubanelle peppers shopping list
- olive oil shopping list
- 8 cups vegetable stock shopping list
- 6 cups crushed tomatoes shopping list
- 1 tablespoon ground cumin shopping list
- 1 tablespoon paprika shopping list
- 1 tablespoon garlic powder shopping list
- 1 1/4 pounds salt-free corn tortilla chips shopping list
- 2 cups cooked, drained black beans shopping list
How to make it
- 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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