It takes almost no effort and time to make this Nutritious Vegan Bean Soup. Me being half Mexican, grew up eating this often, and I still love it.
Take in consideration that the beans take a long time to slow cook, so you need to start the process the night before or at least 6 hours beforehand.
Nutritious Vegan Bean Soup, Mexican Soup
A classic Mexican dish, nutritious and delicious. ???????? Takes almost no effort and time!
Toppings - Amounts to your liking
Since the slow cooking of the beans takes so long, you'll need to start cooking them at least 6 hours beforehand, so they become very creamy.
Slow cook the beans in ratio 1:3 water with the onion and 2 garlic cloves, when they are done add salt to taste.
Cut some corn tortillas in small long slices and bake them for 15 minutes on 180C/350F. If you'd like more fats in there, you could drizzle some olive oil on them.
For the veggies, just chop everything in small pieces and top it of with as much as you like.