Tortilla Black Bean Soup

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1/4 cup	27g / 1oz	Diced celery
1/4 cup	15g / 0.5oz	Diced onion
1/4 cup	36g / 1.3oz	Diced bell pepper
1 1/2 cups	240g / 8.5oz	Black beans
2 cups	474ml	Water
2 teaspoons	10ml	Salt
2		Corn tortillas
2 tablespoons	30ml	Cilantro - (Chinese parsley)
3 cups	711ml	Chicken or beef stock

Recipe Instructions

Boil black beans in water for 2 minutes; remove from heat. Let soak in cooking water for 1 hour, or overnight if preferred. Discard water.

Saute celery, onion, and bell pepper in oil, until slightly tender.

Add the stock to the beans in the pot. Add salt, cilantro, and sauteed vegetables. Cover and simmer, until beans are soft, about 2 to 3 hours. Slightly mash some beans, and stir.

In frying pan, warm tortillas on both sides until they are bendable. Put a tortilla in bowl, then ladle black bean soup on top of the tortilla.

Source:
Rock McNelly

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