Easy and Healthy Vegetable Black Bean Soup with Baked Lime Salt Tortilla Chips Recipe No Oil

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + bouillon cubes

Homemade broth can be lower in sodium and more flavorful.

black beans

🥗Healthier: cooked lentils

💰Cheaper: canned beans

Canned beans save time and are often less expensive than dried.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

lime juice

🥗Healthier: fresh lemon juice

💰Cheaper: bottled lemon juice

Bottled lemon juice is more affordable and has a longer shelf life.

Soak black beans on the counter overnight.

Drain and rinse the soaked beans with fresh water.

Peel the carrots and cut them along with jalapeno peppers into three-inch pieces.

Chop all vegetables into quarter-inch dice.

Peel and finely mince the garlic.

Add a small amount of vegetable spray to a pot on medium heat.

Add all of the chopped vegetables to the pot and begin to sauté, stirring until softened and lightly golden.

Add the soaked black beans, vegetable broth, and a jar of salsa to the pot; bring to a simmer.

Reduce the heat, cover the pot, and cook for two and a half hours or until the beans are tender.

Partially puree the soup with an immersion stick blender.

Cut corn tortillas into six equal pieces and lay them flat on a greased cookie sheet.

Juice two limes and brush the lime juice on all sides of the tortilla chips.

Season the tortilla chips with salt, onion powder, and garlic powder on both sides.

Bake the tortilla chips in a 450-degree oven for five to seven minutes or until golden brown.

Chop cilantro finely for garnishing the soup.

Serve the soup with raw onions, cilantro, and wedges of lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary