. . . are a great excuse to make a big pot of soup. Last night I made a vegetarian (of course) tortilla version using odds and ends I had lying around the kitchen and a few specially purchased ingredients. It was quick and easy (again, of course) and the nice big pot made for lots of leftovers for the freezer (yeah, i know, of course).
Veggie Tortilla Soup
5 pts. water
an equivelant amount veggie stock powder or cubes
kosher salt to taste
1 tblsp. ground cumin
1 cup roughly chopped cilantro
1/2 jalepeno pepper, seeded and finely chopped *
juice of 1/2 a lime *
1 green peper, diced
1 large yellow onion, diced
1 cup frozen white corn
1 28oz can diced tomatoes
2 cloves garlic, crushed and minced
5 corn tortillas, torn into pieces
Garnish: shredded cheese and green onions
- set water in a large stock pot to boil
- add remaining ingredients (save tortillas) as you chop them
- simmer for 30 minutes
- add tortillas and simmer another 10 minutes
- remove from heat and puree with a stick blender
- garnish with shredded cheese and green onions
Makes 5 big bowls, you know the drill, eat what you want and freeze the rest in individual portions.
* I used the other halves of the lime and jalepeno to make a batch of fresh salsa. If you're not making salsa then, by all means, toss the whole jalepneo in there and use the entire lime.
Listening: Electric Soft Parade- "If Thats The Case Then I Don't Know"