VEGETABLE TORTILLA SOUP
Fall is officially making its entrance. The colder nights make a hearty soup necessary. This tortilla soup has plenty of veggies in it to fill you up. It has lots of toppings to customize it to your liking. Pick from avocado, cheese, plain greek yogurt, cilantro and/or hot sauce.
The best part of a good soup is the fact that it makes the greatest leftovers. Heat this up for lunch the next day, and it will push you through the afternoon.
Cold temperatures and warm soup make a great combination!
Ingredients
1 Red Bell Pepper
1 Green Bell Pepper
4 Garlic Cloves
1 Onion
1 Tablespoon Olive Oil
1 1/2 Cumin
1 teaspoon Chili Powder
1 teaspoon Garlic Powder
1/2 teaspoon Salt
1 can Rotel
3 Tablespoons Tomato Paste
32oz Chicken Broth (*Use Vegetable Broth to make vegetarian!)
4 Cups Water
2 Cups Black Beans
Any toppings you wish: Avocado, cheese, plain greek yogurt, cilantro and/or hot sauce.
STEP ONE: Gather your ingredients
STEP TWO: Dice up green pepper, red pepper, jalapeno, garlic cloves and onion.
STEP THREE: Heat one tablespoon of olive oil in a large pot over medium high heat.
STEP FOUR: Add the peppers, garlic, jalapeno and onion.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYOILEw-LKBJ18TF9vB-VAg0S3eX7PO2mGppTLqY9soTyJNHhxEYLLKyB44yz0Q2QqGBiu-3V_Za0nNnYDxcM29CY_Rjlhd4Sf_27JcpzHM9Jya4Dx44t1HcKeN4cHDBqO3FltfUtMKlI8/s1600/IMG_0433.jpg)
Cook for about five minutes.
STEP FIVE: Add the cumin, chili powder, garlic powder and salt to the top of the vegetables. Stir everything together. Cook for one minute.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQk2hOo0sDlbCY5QXL7jcGzzNRWZlcbO4m3dsgt9RqBilrzgcbF0k-PIM4C4S8C6xnDajIR3tyJpMLxqQSd-Snpqg2sniYM9azTHW_hivFGPet1LaeqAFy3OdtUR6pw5uEmdTwDQCLGqYx/s1600/IMG_0435.jpg)
STEP SIX: Pour in the Rotel, tomato paste, chicken (or vegetable) broth, water and black beans.
Stir together and bring to a boil (be patient- this may take a few minutes!) Reduce heat to medium and simmer for 45 minutes.
*Hint: With the extra tomato paste- spoon it into a plastic bag and freeze. Then, with later recipes, just take it out of the freezer and use.
STEP SEVEN: Mix cornmeal with water in a small bowl. You only need enough water to make a paste. Pour into the soup and mix together. Simmer for 30 more minutes.
STEP EIGHT: Check if you think it needs any other seasonings. This soup will be hot so you may want to allow it to sit for a few minutes before eating.
STEP NINE: Add in whatever toppings you like! AND ENJOY!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja4xL4p3Wbzw5xfLLA25sWDIZsq68VmqHkg4cV7RIjT_EVvp2m4TH51W6woQ1KgmPF_I4LmoaHZJrW94oGrAtFzpCtghwrg3s6iddrXCONOy3qla92aIe8jao7rM4oG8KwXLYlcYuJOTKu/s1600/photo-28.jpg)
No comments:
Post a Comment