Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, black bean soup with poached egg, salsa and corn tortillas. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
This vegetable packed Black Bean Tortilla Soup Recipe is a delicious year round soup that you'll want to make again and again! It's a great way to get veggies into your diet and it's layered with those delicious Mexican flavors we crave. In an electric food processor or blender, combine beans, broth, salsa, and cumin.
Black bean soup with poached egg, salsa and corn tortillas is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Black bean soup with poached egg, salsa and corn tortillas is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have black bean soup with poached egg, salsa and corn tortillas using 16 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Black bean soup with poached egg, salsa and corn tortillas:
- Take 800 g Black beans
- Prepare 3 red onions
- Take 2 celery stalks
- Take 1 green pepper
- Make ready 1 orange or red pepper
- Make ready 2 red chillis
- Prepare 2 cloves garlic
- Take 5 Springs fresh thyme or rosemary
- Take 1 bunch coriander
- Make ready 6 corn tortillas
- Make ready 6 eggs
- Make ready 1 lime
- Get 1 tsp red wine vinegar
- Get 1 tsp Sesame oil
- Make ready Pinch salt
- Make ready Pinch pepper
This one tasted better after I put a bunch of hot sauce on it. I serve the soup with corn chips, but tri-colored tortilla strips add some visual appeal. I like to leave the black beans whole, but you can make it Quick, hearty soup with a bit of a kick. Can be made Vegan by omitting sour cream.
Instructions to make Black bean soup with poached egg, salsa and corn tortillas:
- Finely chop 2 onions, celery, herbs (rosemary / thyme) and garlic
- Poor a glug of oil in a pot, sweat the chopped ingredients on a medium heat
- Meanwhile, finely chop the peppers, coriander stalks and 1 chilli
- Add to the pan and cook for 15min
- While the veg are cooking, chop the remaining onion, coriander and chilli
- Mix in a bowl with salt, pepper, juice of the lime, red wine vinegar and a touch of oil to make the salsa 💃
- Add the beans including liquid and simmer on a medium heat for 30mins
- Once the beans have reduced blend half the mixture with a hand blender to retain add some texture. Taste and season with salt and pepper.
- For the last 3 mins drop in the eggs and poach
- Serve with corn tortillas and top with the salsa. Enjoy!
Tame the spice down by substituting diced tomatoes for the Ro-Tel. Here's a quick and easy, healthy and delicious recipe to warm your family during these wicked cold temperatures. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and. The crunchy, fresh bites of corn and cilantro and peppers are the perfect compliment to the thick, pureed tomato and black bean soup.
So that is going to wrap this up with this exceptional food black bean soup with poached egg, salsa and corn tortillas recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
