Vegetarian Tortilla Soup
25Jan2008 09:39 AM Filed in: Restaurants
& Recipes
Thanks to my sister
Gayle (and family) for their hospitality and her
delicious soup!
Also thanks to her brother-in-law Gary for the fresh oranges and grapefruit!
Vegetarian Tortilla Soup:
from DSYLVAN (the name printed on the page my sister gave me )
via my sister Gayle, with a few of her additions & mine)
12 servings
preparation time: 15 minutes
cooking time: 40 minutes
ready in: 55 minutes
Ingredients: (fresh, organic preferred wherever possible)
2 Tablespoons vegetable oil
1 (1 Pound) package frozen pepper and onion stir fry mix
2 cloves garlic, minced
2-3 Tablespoons ground cumin
2-3 Tablespoons fresh or dried cilantro
1 (28 ounce) can crushed tomatoes
3 (4 ounce) cans chopped green chile peppers, drained
4 (14 ounce) cans vegetable broth (or 2 cartons)
1 (11 ounce) can whole kernel corn (or 1/2 bag frozen corn)
1 can black beans or pinto beans
12 ounces tortilla chips
1 avocado diced
optional: salt and pepper to taste
optional: 1 cup shredded cheese (jack or cheddar)
optional: sour cream as garnish
Directions:
Heat the oil in a large pot over medium heat. Stir in the pepper and onion,
garlic, cumin, and cook 5 minutes, until vegetables are tender.
Mix in the tomatoes and chile peppers. Pour in the broth, and season with
salt and pepper (optional). Bring to a boil, reduce to low heat, and simmer
30 minutes.
Mix corn & cilantro into the soup and continue cooking 5 minutes. Serve in bowls
over equal amounts of tortilla chips. Top with avocado. Optional: Top with
cheese and/or sour cream.
Also thanks to her brother-in-law Gary for the fresh oranges and grapefruit!
Vegetarian Tortilla Soup:
from DSYLVAN (the name printed on the page my sister gave me )
via my sister Gayle, with a few of her additions & mine)
12 servings
preparation time: 15 minutes
cooking time: 40 minutes
ready in: 55 minutes
Ingredients: (fresh, organic preferred wherever possible)
2 Tablespoons vegetable oil
1 (1 Pound) package frozen pepper and onion stir fry mix
2 cloves garlic, minced
2-3 Tablespoons ground cumin
2-3 Tablespoons fresh or dried cilantro
1 (28 ounce) can crushed tomatoes
3 (4 ounce) cans chopped green chile peppers, drained
4 (14 ounce) cans vegetable broth (or 2 cartons)
1 (11 ounce) can whole kernel corn (or 1/2 bag frozen corn)
1 can black beans or pinto beans
12 ounces tortilla chips
1 avocado diced
optional: salt and pepper to taste
optional: 1 cup shredded cheese (jack or cheddar)
optional: sour cream as garnish
Directions:
Heat the oil in a large pot over medium heat. Stir in the pepper and onion,
garlic, cumin, and cook 5 minutes, until vegetables are tender.
Mix in the tomatoes and chile peppers. Pour in the broth, and season with
salt and pepper (optional). Bring to a boil, reduce to low heat, and simmer
30 minutes.
Mix corn & cilantro into the soup and continue cooking 5 minutes. Serve in bowls
over equal amounts of tortilla chips. Top with avocado. Optional: Top with
cheese and/or sour cream.
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