Name: Tortilla Black Bean Soup
Ingredients: 2 tb Vegetable oil; 1/4 c Diced celery; 1/4 c Diced onion; 1/4 c Diced bell pepper; 1 1/2 c Black beans; 2 c Of water; 2 ts Salt; 2 Corn tortillas; 2 tb Cilantro (Chinese parsley)

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Mexican	Soups/stews, Beans, Mexican	2	Servings

INGREDIENTS

2	tb	Vegetable oil
1/4	c	Diced celery
1/4	c	Diced onion
1/4	c	Diced bell pepper
1 1/2	c	Black beans
2	c	Of water
2	ts	Salt
2		Corn tortillas
2	tb	Cilantro (Chinese parsley)

INSTRUCTIONS

Boil black beans in water for 2 minutes; remove from heat. Let soak in
cooking water for 1 hour, or overnight if preferred. Saute celery, onion,
and bell pepper in oil, until slightly tender. Then in bean soup, add salt,
cilantro, and saute vegetables. Covered and simmer, until beans are soft,
about 2 to 3 hours. Slightly mash some beans, and stir.
In frying pan, warm up tortillas on both sides until they are bendable. Put
a tortilla in bowl, then ladle black bean soup on top of the tortilla.
Makes 2 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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