Yuca Tortilla Soup

Rationale: high in fiber, easy, make-ahead, left overs make a great lunch, gluten-free, freezes well, unprocessed
Variations: use a different bean, like pinto beans.
Serving suggestion: serve with a salad and toasted corn tortillas.

1 medium onion
2 Tablespoons minced garlic
2 jalapeños, finely diced
6-8 cups vegetable broth
1 can (14.5 oz) fire roasted roasted diced tomatoes
1 can (14.5 oz) black beans, rinsed and drained
1 lb frozen yuca, thawed, thick center “strings” removed, yuca cut into large cubes
2 limes, juiced, plues wedges for optional garnish
salt and pepper to taste
1 cup roughly chopped fresh cilantro
1 avocado, pitted and sliced


In a large saucepan, added onions and a Tablespoon of water and cook for 2 minutes over medium heat.  Add garlic and jalapeños and cook for another minute.  Pour the vegetable broth, tomatoes, beans and yuca into the pot and bring to a boil.  Lower the heat to simmer and cook for 25 minutes.  Add lime juice and fresh cilantro to the pot.    Saddle soup into bowls and top with avocado and lime wedges.

I love how the yuca thickens the soup and I love the taste and texture of yuca! Yum!