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Ingredients
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Soup Base
Vegetables and Protein
Quesadilla
Method
Soup Preparation
- 1
Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables are soft.
- 2
- 3
Incorporate the Soup Base
Pour in the vegetable broth and add the canned diced tomatoes and bay leaves. Bring the mixture to a boil.
- 4
Add Additional Ingredients
Once boiling, add the diced potatoes, green beans, zucchini, chickpeas, and corn kernels. Reduce the heat and let the soup simmer for 20-25 minutes, or until the vegetables are tender.
- 5
Final Touches
Remove the bay leaves and taste the soup. Adjust seasoning if necessary. Keep warm while preparing the quesadillas.
Quesadilla Preparation
- 6
Assemble the Quesadilla
On one half of each corn tortilla, layer shredded cheese, black beans, and sliced red bell pepper. Fold the tortilla over to cover the filling.
- 7
- 8