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!

Meatless....Superbowl Sunday!

I apologize for taking so long to post. I started this blog right before the spring semester started and sort of had to hit the ground running with my classes....especially General Chemistry II (blech!). We have had a crazy week with ice storms, snow storms, and Superbowl weekend in Dallas. It was so nice to finally get out of the house and head up to the big D to hang out with the football crowd... Congrats to the Packers! We live only 30 minutes from Arlington - that would have been a great game to see at Cowboys Stadium if we had 4 grand + to spend on tickets :)

Every year Gerry makes his "famous" Superbowl Nachos and we sit and home and stuff our faces while we  watch the game. This year we continued the tradition with a little "twist." We left out the ground beef, made a couple additions, and they were (surprise, surprise ;) still really good!

Gerry's Meatless Superbowl Nachos

1 bag extra thin tortilla chips

1 can black beans

1 can corn

2 roma tomatoes, chopped

1-2 shallots, finely chopped

6 green onions, thinly chopped

shredded mexican style cheese

Juice of 1 lime

cumin

chili powder

paprika

salt

Place oven rack on lowest level and set temp. to broil.

Drain beans and corn, then mix in bowl with lime juice cumin, chili powder, paprika, and salt.

Spread chips in 9x13 baking dish or cookie sheet.

Layer shallots and beans/corn mixture on chips.

Top with cheese.

Bake until cheese is melted.

Remove from oven and top tomatoes and green onions.

....and if you're crazy like Gerry dump a whole bunch of cayenne pepper on top!

Just another manic (meatless) Monday...

Today is my last day of winter break before hitting the books. I'm glad I made a shopping list for the next few nights' meals yesterday because today I was somehow in a last-minute rush at the grocery store ;) I adapted a recipe from the book Pot Luck by Mable Hoffman. I have made this several times and always wondered how it would taste without the ground beef. Turns out it doesn't need the meat, especially with all the extra spices I added...

1 15 oz can tomato sauce
1 15 oz can diced tomatoes (or 2 med tomatoes, chopped)
1 Tbsp chili powder
1 tsp ground cinnamon
1/2 Tbsp turmeric
2 tsp ground cumin
1/2 tsp salt
1 15 oz can black beans (I think I'd add another can of beans next time)
2 medium sweet potatoes (yams) peeled and thinly sliced (I left the peels on)
1/3 cup chopped raisins
1 small onion, chopped
2 cloves garlic, finely diced
1/2 Tbsp olive oil

Preheat oven to 350F. Grease 9 x 11 baking dish with olive oil. Spread beans in even layer in dish and sprinkle with half of the cumin, chili powder, turmeric, cinnamon, and salt. Layer the potatoes over the beans. Sprinkle with the raisins, tomatoes, and onion. Sprinkle with the other half of the spices. Cover pan with aluminum foil and bake for 1 hour or until sweet potatoes are done. Serve hot.


I think this would be really yummy served over basmati or jasmine rice.