Tortilla Soup

This soup is procedurally similar to the black bean soup using blending of a portion of the ingredients to achieve a thicker base. It's hearty, satisfying, corny deliciousness. A favorite winter meal for my clan.

Tortilla Soup:

Equipment:

large stockpot, immersion blender or blender

Ingredients:

8 oz. black beans, canned or rinsed soaked and cooked
1 carton organic vegetable broth (or make your own, I've even used just water in this recipe with great success)
water to cover
1-2 Tbsp. butter
1/2 c. onion, chopped
4 cloves garlic, chopped
2 medium carrots, chopped
2 stalks celery, chopped
1 medium green bell pepper, chopped
1/2 cup chopped tomato
1 tsp. crushed red pepper
1 tsp. cumin
1 tsp. dried cilantro
sea salt, to taste
coarsely ground black pepper, to taste
10 corn tortillas, cut into 1 inch or so squares
jack cheese for garnish, if desired

Directions:

In large stock pot, saute carrots, celery and bell pepper until softened. Add in onions and garlic until translucent, then add tomatoes and black beans (pre-cooked or canned).
Add stock and water to cover. Add red pepper and cumin. Cook at a low boil about 20-30 minutes.
Add in only half of the tortilla squares and let boil 3-4 additional minutes.
Using an immersion blender, you can blend up about 1/3 of the soup chunks in the pot (preferred method), or with a regular blender, remove about a third of the chunky soup parts with a slotted spoon, transfer to blender, allow to cool slightly then blend and add back into soup.
Season to taste, reduce heat to low and let simmer an additional few minutes to allow the flavors to marry. Next, add in the other half of the tortilla squares and allow to soften in hot soup a few minutes before serving.
Serve with jack cheese for garnish if desired.