Harissa Veggie Tortilla Soup

Harissa Veggie Tortilla Soup

Veggie Harissa Tortilla Soup

Cooking Time: 45 minutes

Serves 6-8

 

What You Need:

  • Olive oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 pouch of Haven’s Kitchen Zippy Chili Harissa
  • 1 28oz can of canned plum tomatoes, coarsely chopped, with their juices
  • 4 cups vegetable stock or water
  • salt
  • 1 medium zucchini, cut into bit-sized pieces
  • 1 medium yellow squash, cut into bit-sized pieces
  • 1 15oz can of black beans
  • 1 bunch of cilantro, leaves only, chopped
  • 1 lime, quartered
  • 1 avocado, quartered
  • Sour cream
  • Tortilla chips of your choice

How to Make It:

  1. In a large pot, heat a glug of oil until it shimmers. Add the onion, garlic, squash, zucchini, and a pinch of salt. Cook for 8-10 minutes till vegetables have softened.
  2. Add about ½ pouch of Harissa, tomatoes and stock. Bring to a boil. Reduce the heat to medium-low, add the black beans, and simmer for 30 minutes.
  3. Serve by ladling the soup into bowls. Garnish with cilantro, a lime quarter, an avocado quarter, a dollop of sour cream, and lay a few tortilla chips on top of each bowl.

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