Wednesday, December 22, 2010

what's for dinner wednesday - soup!

well, it has been raining here in san diego for DAYS.  a little rain is a nice change of pace around here but this is getting ridiculous.  this place just isn't meant to receive that much water at once.  the roads are flooding, people's skylights are leaking, and these dogs get dry just in time to get soaked again on their next walk.  the baby is getting a little stir crazy but it's just a little too heavy to go out and play in.  we are really looking forward to a reprieve!

in the meantime, this kind of weather just screams for soups...  hearty, steaming bowls of soup.  i love potato, french onion, mushroom, and black bean soups.  lately i've enjoyed a nice pho, and a delicious, homemade tortilla soup.  if you've never had pho before, it's a vietnamese rice noodle soup usually served with beef or chicken.  you add your own sprouts, basil, jalepeños, and lime to taste.  i usually add a little sriracha or plum sauce too.  yum, yum.  when i lived in hawaii, i had two roommates that would eat pho at least twice a week, every week.  i prefer to eat it when it's cooler/wetter out...

as for the tortilla soup, this is another recipe from my college sponsor family.  it's fast, easy, open to interpretation and it warms the spirit...

for the original recipe you need:
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
3 medium zucchinis, sliced
4 cups chicken broth
1 can (16oz) stewed tomato
1 can (12oz) whole kernel corn
1 can (15oz) tomato sauce
1 teaspoon cumin
1/2 teaspoon pepper
tortilla chips
1/2 cup shredded cheese

saute onion and garlic in oil
add zucchini and next 6 ingredients
bring to boil; cover
reduce heat
simmer 15-20 min
ladle into bowls - add chips and cheese

*freezes well

using this as a basic starter recipe, i have added more and different ingredients over time.  you can add fresh avocado or sour cream on top.  substitute or add other ingredients like carrots, chicken, or potatoes.  the possibilities are endless!

what are some of your favorite soups?

1 comment:

  1. Not really a soup but a fav new stew!!

    Sweet Potato & Black Bean Stew

    1 T canola oil
    2 sweet potatoes, peeled and chopped into 1-inch cubes
    1 onion, peeled and roughly diced
    1 red pepper, seeds removed and chopped into ½-inch pieces
    1 jalapeño, diced
    1 clove garlic, minced
    1 T chili powder
    1 t cumin
    1 t cayenne pepper
    3 c vegetable broth
    14.5-oz can black beans, rinsed and drained
    14.5-oz can diced tomatoes with juices (fire-roasted from Muir Glen are a favorite)
    1 c frozen corn
    ¼ c fresh cilantro, chopped
    ¼ c freshly squeezed lime juice
    Shredded cheddar cheese to serve


    Heat canola oil in a large, heavy-bottom stock pot over medium high heat. Add sweet potatoes, onion, red pepper, jalapeño, and garlic, stirring to coat. Sauté until onion and peppers are soft, about 4 minutes.

    Add chili powder, cumin, and cayenne pepper and stir well. Reduce heat to medium, cover pot, and allow sweet potatoes to soften, about 7 to 8 minutes, stirring occasionally.

    After sweet potatoes are fork tender, add vegetable broth, black beans, and tomatoes. Bring stew to a boil, stirring well and scraping the bottom of pot to incorporate all of the spices. Add frozen corn, reduce heat to a simmer, and cook for an additional 15 minutes.

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