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