TORTILLA SOUP
Whether it is Cinco De Mayo or not, this uncomplicated and easy to make soup hits the spot even in warm weather
Ingredients
8 cups Veggie broth, I cup cooked rice, 1 can black beans, 1 can Ranchero beans, 1 can crushed fire roasted tomatoes.
1/2 red onion, 4 cloves garlic, 2 carrots sliced
Spices: Cumin, Tumeric, Chile powder, salt, pepper
Sweat the chopped onions and garlic in a little veggie broth. Add the spices (I used about a teaspoon each of the Cumin, Tumeric and Chile powder. You can add more later after tasting.)
Add the broth and let simmer about 20 minutes. Drain the black beans and add to broth. Add the ranchero beans with sauce included. (I use the 365 brand from Whole Foods. It’s cheap) Add the tomatoes. Simmer another 20 minutes.
Add as much of the cooked rice as you like. Less rice makes it more “brothy.” Top with fresh cilantro, a toasted tortilla, and avocado if you like!
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