Empty My Fridge
15-Minute Black Bean Nacho Soup!
Ingredients
- Taco seasoning½
- Bell pepper · diced1
- Onion · diced1
- Garlic · crushed1 tsp
- Tomato paste1 tbsp
- Black bean · drained1 x 420 gm
- Canned tomato2 x 400 gm
- Vegetable broth500 ml
- Olive oil
- Sour cream
- Avocado
- Sweet corn · canned
- Cilantro · ground1 tsp
- Tortilla chips
- Lime
- OR make own spice mix
- Cumin · ground1 tsp
- Paprika1 tsp
- Oregano1 tsp
Instructions
- Dice the onion and red capsicum to a similar size.
- In a large pot on the stovetop, sauté the capsicum, onion and crushed garlic in the olive oil.
- Stir in the tomato paste for 30 seconds, then add the taco seasoning (or your homemade spice mix of cumin, ground coriander, sweet paprika and oregano).
- Add the tinned tomatoes, then the vegetable stock and the drained black beans. Simmer for about 10 minutes to thicken.
- Top with sour cream, avocado, corn, coriander and corn chips, and add a squeeze of lime if you have one.
Summarized from Stephcooksstuff's video. Watch it for the details.
Cook with what's in your fridge
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