* Where was this cook book my junior year of college? Thursday, April 23, 2009
For You, Halley
Vegetarian Tortilla Soup
Ready in 55 minutes
Ingredients-
2 tablespoons vegetable oil
1 (1 pound) package frozen pepper and onion stir fry mix- I have only been able to find this at Smith's in the frozen food aisle
2 cloves garlic, minced
3 tablespoons ground cumin- To taste, depending on how much you like Cumin
1 (28 ounce) can crushed tomatoes
3 (4 ounce) cans chopped green chile peppers, drained - Also to taste, depending on how spicy you like it
4 (14 ounce) cans vegetable broth
salt and pepper to taste
1 (11 ounce) can whole kernel corn
12 ounces tortilla chips
1 cup shredded Cheddar cheese
1 avocado - peeled, pitted and diced
Preparation
Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.
Ready in 55 minutes
Ingredients-
2 tablespoons vegetable oil
1 (1 pound) package frozen pepper and onion stir fry mix- I have only been able to find this at Smith's in the frozen food aisle
2 cloves garlic, minced
3 tablespoons ground cumin- To taste, depending on how much you like Cumin
1 (28 ounce) can crushed tomatoes
3 (4 ounce) cans chopped green chile peppers, drained - Also to taste, depending on how spicy you like it
4 (14 ounce) cans vegetable broth
salt and pepper to taste
1 (11 ounce) can whole kernel corn
12 ounces tortilla chips
1 cup shredded Cheddar cheese
1 avocado - peeled, pitted and diced
Preparation
Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.
Mangia!
Welcome... In my cooking history I have made several attempts to archive my favorite recipes, from writing them on scratch paper to keeping them written in a book. Yet, none of these endevors has been able to keep all of my favorites in one place. I have friends calling, asking for my artichoke dip recipe and it takes me hours to dig it up. I have 3x5 notecards running amok in my recipe box, writen in some indecipherable language. So in my attempts to be modern, I decided what a better place to compile all of my favorites than my own personal blog.
I am a true foodie, I love it all. You name it, Japanese, Baking, Pies, Grilling, Vegetarian, the list goes on. This is my place for my favorite recipes, newly tested things, and my tips and tricks I use to tweek each one. I hope you enjoy and try things out as well for those who personally know me and those who don't. And please, feel free to comment and add your thoughts as well. Let me know what you liked, what you didn't, and what you changed to make it your own.
I am a true foodie, I love it all. You name it, Japanese, Baking, Pies, Grilling, Vegetarian, the list goes on. This is my place for my favorite recipes, newly tested things, and my tips and tricks I use to tweek each one. I hope you enjoy and try things out as well for those who personally know me and those who don't. And please, feel free to comment and add your thoughts as well. Let me know what you liked, what you didn't, and what you changed to make it your own.
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