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About the Dish

1 small Onion
1 small Roasted Red Peppers
1 clove Garlic
2 teaspoons Spice Blend
4 ounces Canned Tomatoes
3/4 cup Black Beans
1 small Lemon
1 small Edward & Sons Low Sodium Veggie Bouillon Cube
1/2 cup Tortilla Chips
1 ounce Pepitas
2 teaspoon Chia Seeds
3 sprigs Cilantro
1 each Lime
Per Serving
Calories 380
Total Fat 20 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 5 g
Monounsaturated Fat 5 g
Cholesterol 0 mg
Sodium 687 mg
Total Carbohydrates 41 g
Dietary Fiber 12 g
Sugar 6 g
Protein 15 g
Chef Robert Lupo

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife.

METHOD

1
Prepare your mise en place: Peel and dice onion. Remove stem and seeds from pepper; dice flesh. Peel and mince garlic clove. Halve lime; juice 1 half and thinly slice the other. Pick and roughly chop cilantro leaves. Drain and rinse beans.
2
Place a large saucepot over medium heat and add 2 teaspoons cooking oil. When oil is shimmering add onion and pepper. Cook 3-4 minutes, stirring intermittently, or until onion starts to become translucent.
3
Add garlic and spice blend. Cook 2 minutes, stirring. Add tomatoes, black beans, 3 cups water, lime juice, bouillon cube and 1/2 teaspoon kosher salt. Increase heat to high. When soup comes to a boil, reduce heat to low and simmer 15 minutes, stirring occasionally.
4
Remove soup from heat, and let cool 5-6 minutes. Stir in tortilla chips and chia seeds and season to taste with kosher salt.
5
Divide the soup between 2 bowls. Top with pepitas and chopped cilantro. Serve with lime slices on the side. Enjoy!