Wednesday, May 4, 2011

Veggie and Bean Soup goes Tex-Mex

 I actually made this soup last night, but Gerry talked me into going out to eat when he got home (doesn't take much arm-twisting). Luckily, the flavor is supposed to improve after refrigerating and reheating (it even says so in the recipe ;) It was easy, hearty, healthy (minus the chips), and made about 6 servings.

I got the beans/veg dry mix in the bulk section at a certain natural grocery store which my biology professor refers to as "Whole Paycheck." I don't shop there regularly, but we were in the neighborhood last weekend and needed a few things...

Just a note about the cilantro. We've been getting a bunch of it from our CSA every week, but due to the frequency of recalls you may want to mist it with a vinegar wash before rinsing with water just to be extra safe. (I do it with all my fruits and veggies and I've never noticed any residual vinegar taste)

32-Bean & 8-Vegetable Soup (morphed into "tortilla" soup)

1 1/2 cups dry soup mix
*or 1 cup assorted dried beans and sub any mix of fresh veggies
12 cups chicken or veggie stock (I used chicken)
Various chopped fresh veggies (optional)
(I added 2 celery stalks, 6 baby carrots, and 1 cup left-over sweet peas)
1 15 oz can fire-roasted diced tomatoes (or 1-2 med fresh tomatoes, diced)
2 cloves fresh diced or 1 tsp dried flake garlic
1/2 sweet onion, diced
1 tsp cumin
1 tsp turmeric
1 tsp cayenne pepper (optional)
3 dried thai chilies (optional)
1/2 Tbsp chili powder
6 mexican key limes (reserve 1 for garnish)
1/4 cup fresh cilantro (reserve a few leaves for garnish)
sour cream
salt and black pepper to taste
1-2 Tbsp virgin coconut oil (or choice for sautéing)

tortilla chips (we prefer the "mexican kitchen" kind made with lard - the seasoning sticks better ;)
chip seasoning mix: paprika, turmeric, chili powder, and cumin to taste
(or substitute "chili-lime" flavor popcorn seasoning)

Sort and rinse bean soup mix.
Add mix and water to pot (1 part dry mix to 8 parts liquid) and bring to a boil.
Boil for 5 minutes.
Heat oil on medium and sauté onions and garlic until soft and translucent
Add onions, garlic, chopped veggies, cumin, turmeric, cayenne, chilies, and chili powder.
Simmer for 2-3 hours and then refrigerate overnight (will improve flavor :)
Next day (or 30 mns before serving):
Reheat soup, then add juice from 5 key limes and chopped cilantro, salt, and pepper.
Simmer for at least 30 mns.
Meanwhile, preheat oven to 300F.

When soup is almost ready spread tortilla chips on baking sheet and warm for ~5 mins (careful not to brown them)
Sprinkle warm chips with seasoning mix.
Serve soup with a dollop of sour cream and cilantro leaves, a few lime wedges and warm chips.

¡Buen Provecho Y'all!

1 comment:

erika said...

looks good:) I am going to have to get the name of that indian slow cooker book!