Quick Tortilla Soup Recipe operagirl

• 2 Tbsp. olive oil
• 2 cloves garlic, chopped
• 1/2 large yellow onion, diced
• 3 ribs celery, diced
• 1 large carrot, diced
• 1 tsp. smoked paprika
• 1 tsp. ground cumin
• 1/2 tsp. kosher salt
• 4 C. water
• 1 can (14.5 oz) whole peeled plum tomatoes, chopped coarsley (with juice)
• 1/2 C. cooked calypso beans (or canned black beans)
• juice of 1/2 lemon
• 1 avocado, sliced
• 1 C. nonfat plain yogurt
• 1/4 C. chopped cilantro

1. Heat the olive oil and garlic in a medium (3-quart) saucepan over medium-low heat.
2. When the garlic begins to bubble around the edges, add the onion, celery, carrot, paprika, cumin, and salt.
3. Turn heat up to medium and saute for about five minutes, until the onions are softened but not browned.
4. Add the water, tomatoes, and beans.
5. Bring up to a boil, then turn heat down to low and simmer for 20 minutes.
6. (While your soup is simmering, prepare the Crunchy Tortilla Strips following the recipe below.)
7. Turn off the heat, add lemon juice, and stir.

olive oil, garlic, yellow onion, celery, carrot, paprika, ground cumin, kosher salt, water, tomatoes, beans, lemon, avocado, nonfat plain yogurt, cilantro

Taken from www.chowhound.com/recipes/quick-tortilla-soup-30054 (may not work)