There are tons and tons of this soup recipe on the internet, and many different variations. Also, this soup can be a bit time consuming to make or not too time consuming to make, depending on how much time someone has, or how much time someone has. When using a pasta sauce as the base, so much of the prep and simmering can be eliminated, especially a good, clean sauce like da Giulia. Also, another easier step is to use tortilla chips instead of tortilla strips that have to be cooked or fried. I make this soup often and different ways, depending on what ingredients I have handy.
Last night I had everything you see in the picture: Sauce, avocado, fresh tomato, sour cream, shredded cheddar, onion, black beans, vegetable broth, and tortilla chips. What you didn’t see was chili powder, red pepper flakes, cumin.
Every bite an bit of this soup packs loads of nutrition, starting with its star player- Tomato!
- 1 jar da Giulia Marinara(26 ounces)
- 4 cups vegetable broth
- 1 tbsp chili powder
- 2 tsp red pepper flakes
- 1 tbsp ground cumin
- 1 medium or large ripe avocado sliced
- 1 medium tomato diced
- 1 cup sour cream
- 1 cup black beans
- 1 cup shredded cheddar(or any shredded cheese of choice- Mexican blend etc..)
- 1/2 cup diced onion
- 1 cup ground tortilla chips(grind in blender, food processor, or can be crushed by hand in a baggy)
- 1/2 cup broken up tortilla chips
- In large pot heat entire jar sauce, vegetable broth, cumin, red pepper flakes, chili powder for 20 minutes, stir occasionally
- add ground tortilla chips, simmer 5 minutes
- transfer to food processor or blender blend for 1 minutes
- transfer back in pot and add beans
- simmer 10 more minutes
- serve in 4-6 bowls
- include toppings for everyones individual preference
Ive made this different times with other main ingredients such as: chicken, ground beef, ground turkey, garbanzo beans, kidney beans