We had such a delicious dinner last night. I made one of our all time favorites,
Vegetarian Tortilla Soup. I originally
got the recipe from Epicurious.com.
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Pair this with a green salad for a light lunch.
Nonstick vegetable oil spray
3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
3/4 teaspoon chili powder
4 cups canned vegetable broth
4 tablespoons chopped fresh cilantro
4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
1 1/2 cups chopped tomatoes
2/3 cup canned black beans, rinsed, drained
2/3 cup chopped zucchini
1 1/2 tablespoons minced seeded jalapeño chili
Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic;
cover and cook over medium-low heat until almost tender, stirring often, about
5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and 2
tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until
flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring
to simmer before continuing.)
Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup. Cover; simmer
until zucchini is tender, about 5 minutes. Season with salt and pepper.
Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro. Per
Serving: calories, 157; total fat, 3g; saturated fat, 0.5g; cholesterol, 0mg.
I change it a little each time I make it.
Last night was an especially rare treat, as all of the
produce was home grown.
Now that’s rewarding!