Weeknight Black Bean Soup with crispy tortilla strips

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups low-sodium broth
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cans (15 oz each) black beans
• 1 tsp ground cumin
• 2 cups tortilla chips

Instructions

1. Heat olive oil in a soup pot over medium heat. Cook onion, carrot, and celery until softened, 6–8 minutes; add garlic for 30 seconds.
2. Add the beans and broth, scraping the pot well.
3. Bring to a boil, reduce to a steady simmer, and cook until the vegetables are tender.
4. For blended soups, blend only after ingredients are fully tender; for chunky soups, keep the texture intact.
5. Adjust seasoning, garnish with tortilla chips, and serve hot.

Nutrition

Chef's Notes

Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.

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