Tuesday, March 16, 2010

everything tortilla soup

i basically lived on this my sophomore year of college when we had a kitchen...it was the first recipe i made up on my own! it keeps really well, too!

everything tortilla soup 
1 clove garlic, minced
vegetable oil
2 stalks celery, diced
1/2 cup carrots, sliced or diced
1/2 onion, diced
2 medium sized potatoes, diced
1 can black beans, rinsed thoroughly (at least 3 times)
1 can corn (pour out 1/2 of the juice)
1 can ROTEL (any version, keep juice)
dash salt
dash seasoned salt
1/4 tsp pepper
1/4 tsp lime or lemon juice

pour a thin layer of vegetable oil in a pot. heat pot over medium temperature, add garlic.

when garlic sizzles, add celery, carrots and onion. let onion become translucent (after a few minutes). then reduce heat to medium-low and add the rest of the ingredients.

after stirring for 5 minutes, reduce heat again to low, and let simmer with the lid on for at least 20 minutes.

*add water if you would like the consistency of your soup to be more liquidy-- i usually add a "can full" by filling the corn can with water to measure.

you can cook up some chicken ahead of time and shred it into small pieces and add to the soup once all of the other ingredients are in. let simmer and enjoy with chips! serves about 4.

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