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Black Bean Tortilla Soup

March 21, 2017 By Kristi

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Black Bean Tortilla Soup | @VeggieConverter

Tortilla soup is one of those Tex-Mex favorites that I’ve always wanted to love. I mean, how can you go wrong with a soup topped with avocado and pico de gallo?

But, alas, I don’t really dig chicken and it’s almost always a chicken soup.

So, I crafted this easy peasy Black Bean Tortilla Soup that’s vegan and delicious.

It’s pretty much a dump the cans and rice into the VitaClay or slow cooker recipe. But, in spite of that, it’s actually healthy since it doesn’t include any junky cans.

If you want to go fully homemade, you can also swap in soaked and cooked black beans and diced fresh tomatoes and green chiles for the canned variety when they’re in season. Just shy of two cups per can is about the right amount.

I added a little hot sauce and a bit of lime juice to mine to give it more punch and the standard recipe was the perfect spiciness temperature for the kiddos. They added shredded cheese and crushed tortilla chips to their bowls.

Black Bean Tortilla Soup

Serves 4

Ingredients

1 can black beans
1 can fire roasted tomatoes with green chiles
2 cans vegetable broth
1-2 tablespoons taco seasoning mix
2/3 cup dry rice

optional toppings: avocado, tortilla chips, lime wedges, cheese, pico de gallo or hot sauce

Slow Cooker Method

Place primary ingredients in VitaClay cooker and cook on SOUP setting for 1 hour.

OR, in a slow cooker, place all ingredients EXCEPT the rice in slow cooker and cook on LOW setting for 2 hours. In the last 20 minutes, add the dry rice and continue to cook.

Serve with desired toppings.

Instant Pot Method

Place all ingredients, except rice, in the instant pot.

Cook on high pressure for 7 minutes.

Add rice. Cook on rice setting until complete.

The Results

Bug, our 8-year-old, loves the chicken version of this soup at restaurants. So it was no surprise that she loved this version, too. I loved it also.

Goose, our 6-year-old, was horrified. Why, you ask? I’ll quote her on this one. “Mom, why would you put rice in soup? That’s disgusting.”

No, she could not explain why it’s disgusting. But the rest of the family really enjoyed it. So take that with a grain of Goose-is-sometimes-a-weirdo…ness.

Love it? Pin it, please!

Black Bean Tortilla Soup | @VeggieConverter

Black Bean Tortilla Soup

Black Bean Tortilla Soup

Ingredients

  • 1 can black beans
  • 1 can fire roasted tomatoes with green chiles
  • 2 cans vegetable broth
  • 1-2 tablespoons taco seasoning mix
  • 2/3 cup dry rice
  • optional toppings: avocado, tortilla chips, lime wedges, cheese, pico de gallo or hot sauce

Instructions

  1. Place primary ingredients in VitaClay cooker.
  2. Cook on soup setting for 1 hour or in a slow cooker on LOW setting for 2 hours.
  3. Serve with desired toppings.
© Kristi Arnold @VeggieConverter.com

 

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: black beans, dairy-free, flexitarian, gluten-free, instant pot, Mexican, nut-free, slow cooker, soy-free, tomato, vegan, vegetarian, whole food Tagged With: slow cooker, soup

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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