Sep 24 2014

I-have-no-idea-what-I’m-doing “Tortilla” Soup

Published by at 1:15 pm under Food,Recipes

I went to the store yesterday looking for a tortilla soup base to facilitate supremely easy dinners and lunches for Michael and me, inspired by Qdoba’s Mexican Gumbo (which is vegetarian and so dang good). I went to the fancy grocery store and they had two soup bases – Vegetable Pho and Chicken Pho. At which point, I looked at my very empty cart (shallots, rosemary, cilantro) and decided I had to make my own soup base, with nothing but my own good taste to go on. In the words of Scooby Doo – ruh roh.

But I swung back around the produce section and quickly grabbed a few extra things to add to what I knew I had on hand, and made what I think is a pretty darn nice soup.

Ingredients:
1 Tbsp Olive Oil
1 large Onion, chopped
5 cloves Garlic, minced
2 Bell Peppers, chopped
2 Jalapeno Peppers, chopped
1 carrot, chopped
1 28-ounce can of Crushed Tomatoes (I used fire-roasted)
2 – 3 cups Vegetable Stock
1/2 cup fresh Cilantro, chopped
1 tsp Cumin, ground
1/2 tsp Coriander, ground
1/2 tsp Smoked Paprika
2- 3 Tbsp Lime Juice
Salt, to taste

Directions:
Heat a soup pot on the medium to medium-high heat. Add the chopped onion and cook until translucent. At this point, I add the peppers, carrot and garlic and cook for an additional few minutes. Now add the stock (I used 2.5 cups vegetable stock and added an additional half cup of the bean cooking broth from earlier in the day — see the black beans recipe here), and the crushed tomatoes. Bring the heat up to high and bring the soup to a boil. While the soup is heating, add your cilantro, cumin, coriander and paprika. Once the soup is boiling, cover the pot and lower the heat to bring the soup to a simmer. Let it simmer for at least 20 – 30 minutes. While the soup is simmering, I add the lime juice and salt to taste.

I served this soup over 2/3 cup of basmati rice, and 1/2 cup black beans. We topped with a small amount of cheddar cheese, but you could also top with tortilla strips, sliced avocado, salsa, lime wedges, sour cream or any meat you had on hand.

Moo-Tritionals: (per serving, this recipe makes 4 large servings)
Calories: 394
Fat: 5 g
Carbohydrate: 82 g
Fiber: 10 g
Sugar: 7 g
Protein: 16 g

This soup is also high in Vitamin C, which is good because Vitamin C will help you absorb all the Iron in any beans you add to the soup (and the Iron already present in this soup).

No responses yet

Leave a Reply