Sunday, February 27, 2011

Vegetable Tortilla Soup

Last night I was in need of a meal...pronto!  I had a lot of left over ingredients, none of which seemed to combine well together so... I used what I could and decided to make a vegetable soup, Mexican style.  My kids love Mexican food so why not let them have it?  I warmed up some tortilla chips on the side to give it that authentic flair and we sat down to an amazing meal, which was literally made from all the leftover vegetables from the past week! P.S. I only added the cheese to the boys soup.  I just had the vegetables:(
1/2 large purple onion, diced
2 tablespoons, olive oil
1 15oz can diced tomatoes, along with any leftover tomatoes you have, diced
1 cup frozen corn
1 15oz can black beans, drained
1 jalapeno pepper, diced
1/4 cup cilantro, chopped (Include the stems if it is leftover, do not waste it)
2 cups vegetable broth
1/4 cup salsa, (whatever you have in the refrigerator)
2 carrots, diced
1 teaspoon cumin
1 clove garlic, minced
Salt and Pepper to taste
1/4 cup cheddar cheese, per serving (Optional, to top the soup)

Method

1) On the stove top, heat the olive oil and add the onion, garlic, and carrots.  Saute until onion is slightly limp, 7 to 8 minutes. 
2) Add the broth, salsa, cumin, jalapeno, corn, black beans, tomatoes (including any fresh leftovers you might have) and cook on the stove, with a lid on, 8-10 minutes.
3) Add the cilantro, and a grind of salt and pepper, continue to cook for 2-3 minutes.
4) Meanwhile, turn the oven on broil.  When ready, ladle soup in oven safe serving dishes, place 1/4 cup or more of cheese on top and promptly place into the oven, 2-3 minutes.  When cheese is melted and slightly browned on top serve with a dollop of sour cream.

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