Loaded Veggie Nacho Soup
Made By: Guillian Hunt
Original Recipe From:
1 tbsp olive oil
1/2 large onion, chopped
2 cloves garlic, diced
1 tsp cumin
1/2 tsp chili powder
1/2 tsp each salt and black pepper
1 can tomato paste (or sub 1 28-oz can crushed tomatoes and omit the water below)
2/5 cups water
2 cups low sodium vegetable broth
1 cup your favorite fresh, chunky salsa
1 4-ounce can mild diced green chilis
2 15-ounce cans black beans, lightly drained
Optional toppings: tortilla chils, fresh onion, cilantro, avocado, hot sauce, lime juice, etc.
1. Heat a large pot over medium heat.
Add olive oil, onion, garlic and stir. Cook for about 5 minutes or until softened and transparent. Turn down heat if the garlic starts to brown.
Add salt, pepper, cumin, chili powder and stir to coat. Then add tomato paste, water, veggie broth, salsa, green chilis and stir to combine. Bring to a simmer, then add black beans. Bring to a simmer again, reduce heat to low and cook for another 20-30 minutes.
Taste and adjust seasonings as needed, adding more spices, salt or pepper. Add hot sauce for more heat.
Serve hot or cold with tortilla chips, fresh onion, avocado or guacamole, fresh cilantro, etc.