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Harissa Veggie Tortilla Soup

If you're anything like us, a veggie-packed soup with tortilla chips and avocado sounds pretty amazing right now. This Mexican/North African mash-up gets even better if you make your own tortilla strips. Simply slice tortillas into strips, brush with a little oil, and bake until they're crispy.

Chef's Tip: You can totally make your own tortilla chips! Just brush fresh tortillas with olive oil and bake in a 350° oven for about 7 minutes, until they're crispy. We're happy with store-bought, but go for it if you're feeling frisky!

Ingredients

  • Olive oil

  • 1 medium onion, thinly sliced

  • Haven's Kitchen Zippy Chili Harissa

  • 1 (28oz) can of canned plum tomatoes

  • 4 cups vegetable broth or water

  • Salt

  • 1 medium zucchini, cut into bite-sized pieces

  • 1 medium yellow squash, cut into bite-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

Steps

Step 1

In a large pot, heat a glug of oil until it shimmers. Add the onion, zucchini, squash, and a pinch of salt. Cook for 8-10 minutes till vegetables have softened

Step 2

Add about ½ pouch of Harissa, tomatoes, and broth. Bring to a boil. Reduce the heat to medium-low, add the black beans, and simmer for 20-30 minutes

Step 3

Serve by ladling the soup into bowls. Garnish with cilantro, lime, avocado, a dollop of sour cream, and a few tortilla chips

$39.00
4 Pack

Zippy Chili Harissa

A spicy-sweet sauce inspired by the North African spice-blend. Starring a 3-pepper mix and notes of cumin, cinnamon & dates. Contains 4 pouches (about…

4 Pack

Zippy Chili Harissa

A spicy-sweet sauce inspired by the North African spice-blend. Starring a 3-pepper mix and notes of cumin, cinnamon & dates. Contains 4 pouches (about…

Ingredients

Roasted Red Bell Peppers, Water, Beet Juice Concentrate (For Color), Red Jalapeño Peppers, Sun Dried Tomatoes (Sun Dried Tomatoes, Salt), Roasted Red Onion, Extra  Virgin Olive Oil, Date Paste, Guajillo Pepper Puree (Dried Guajillo Chiles, Water), Garlic, Coriander, Sea Salt, Cumin, Crushed Red Pepper, Cinnamon, Citric Acid.
1
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This recipe is also great with our Red Pepper and Tangy BBQ sauce.

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