Tortilla Lime Soup (Vegan)

[ad_1]

This Mexican-Central American soup gets zest from fresh lime juice and fresh cilantro. I make this with refried beans or rice and beans, since both use a common onion celery base, and the soup uses a cup of refried beans. I avoid packaged stock, which usually has the wrong base flavors and spices. Instead, I use my own vegetable base and add ground whole spices.
INGREDIENTS



1
onion
;
chopped





2 sticks
celery
;
chopped





2-3 cloves
garlic
;
crushed and chopped





2
plum tomatoes
;
chopped





1 cup
fresh cilantro
;
chopped





2 cups
refried beans






2 cups
water






1/2 tsp
cumin
;
ground





3-4 leaves
bay leaves
;
ground





1/4 tsp
black pepper
;
ground





1/4 tsp
salt






1-2 juice
limes
;
squeezed





2
baked tortillas or tostadas
;
crumbled



INSTRUCTIONS


In pan, brown onion, 5 min. Add celery, tomato, garlic and half the fresh cilantro and saute, 5 min. This makes a fresh and aromatic vegetable base.
Grind whole spices together and save. Add refried beans, ground spice mix and water, bring to boil, and reduce heat to simmer, 20 min.
To finish, mix in lime juice, other half of fresh cilantro, broken tortilla and serve.



NOTES

The finish of fresh lime juice and fresh cilantro really make the taste.
Crumble baked tortiallas or tostadas into the soup just before serving.



Alert editor




[ad_2]