This is a great soup!
When you get to be my age, food begins to bore you. I found myself preparing the same recipes over and over again, and everything seemed to taste the same. There is always the option of stopping by fast food or moderately-priced restaurants, however not knowing what the food actually is, how it's prepared, where it was sourced, etc. - bad choices all of it. Don't even consider the calories, fat and more you manage to consume, not to mention the expense.
I've been cooking since I was 6 or 7 years old; my mother got me started early, and I have always enjoyed it. I also had two Kentucky grandmas (Grandma Walt and Grandma Bess) who always cooked from scratch and let me help.
In recent years, I found out I am sensitive to gluten (see previous post on celiac disease), and I have had trouble digesting cow's milk since I was born. Many of my favorite foods are no longer available to me to eat - think bruscetta, pasta, cheesecake... I have to stop or I'll start drooling. I really had to make over my recipe book and change what I eat.
I'm always looking for new recipes and new ways to prepare food. I consider myself a pretty good cook, and I made a new dish tonight that is going into regular rotation. The flavors are fresh and layered, prep time is pretty short, and the ingredients aren't going to break the bank.
I halved the original recipe and adjusted the spices to suit me and the recipe reflects this. I chopped the other half of the veggies and froze them in a baggie along with the other half of the can of green chilis - these will be already chopped and ready when I make this soup the next time. I found this recipe at the Two Peas and Their Pod food blog: http://www.twopeasandtheirpod.com.
1 Tbs olive oil
1/2 yellow onion-chopped
2 cloves of garlic - minced or put through the garlic press
1/2 green pepper - chopped
1/2 small jalapeno - chopped small
1/2 bunch of cilantro - chopped
1/2 small can of green chilies
1 c of sweet corn (fresh or frozen is best, use a small can if fresh/frozen not available)
2 cans of black beans (I had only one can at home, so used a can of chick peas/garbanzo beans)
2 cans of diced tomatoes
16 ounces of chicken broth or stock (1/2 box)
1-1/2 Tbs cumin
1-1/2 Tbs chili powder
1 lime
tortilla chips
pepper jack cheese or mexican cheese blend
In a soup pan over medium heat, add olive oil. Add chopped onions and cook over medium until translucent. Add garlic, and saute with onions for about a minute- be careful not to burn the garlic. Add chopped green pepper and add jalapeno. Saute but do not brown the ingredients. Add the tomatoes, beans, canned chilis, chicken broth and spices and simmer for about 20 minutes.
Add the chopped cilantro and squeeze half of the lime into the soup and simmer on low for 25 minutes. Soup is ready!
Slice the other half of the lime into wedges.
Dish soup into bowls and squeeze a wedge of lime over soup. Add cheese to the top and serve with tortilla chips. YUM!
This definitely turns on my Glancy Fancy.
Be well, and Happy New Year.
I've been cooking since I was 6 or 7 years old; my mother got me started early, and I have always enjoyed it. I also had two Kentucky grandmas (Grandma Walt and Grandma Bess) who always cooked from scratch and let me help.
In recent years, I found out I am sensitive to gluten (see previous post on celiac disease), and I have had trouble digesting cow's milk since I was born. Many of my favorite foods are no longer available to me to eat - think bruscetta, pasta, cheesecake... I have to stop or I'll start drooling. I really had to make over my recipe book and change what I eat.
I'm always looking for new recipes and new ways to prepare food. I consider myself a pretty good cook, and I made a new dish tonight that is going into regular rotation. The flavors are fresh and layered, prep time is pretty short, and the ingredients aren't going to break the bank.
I halved the original recipe and adjusted the spices to suit me and the recipe reflects this. I chopped the other half of the veggies and froze them in a baggie along with the other half of the can of green chilis - these will be already chopped and ready when I make this soup the next time. I found this recipe at the Two Peas and Their Pod food blog: http://www.twopeasandtheirpod.com.
Black Bean & Sweet Corn Soup with Cilantro & Lime.
1 Tbs olive oil
1/2 yellow onion-chopped
2 cloves of garlic - minced or put through the garlic press
1/2 green pepper - chopped
1/2 small jalapeno - chopped small
1/2 bunch of cilantro - chopped
1/2 small can of green chilies
1 c of sweet corn (fresh or frozen is best, use a small can if fresh/frozen not available)
2 cans of black beans (I had only one can at home, so used a can of chick peas/garbanzo beans)
2 cans of diced tomatoes
16 ounces of chicken broth or stock (1/2 box)
1-1/2 Tbs cumin
1-1/2 Tbs chili powder
1 lime
tortilla chips
pepper jack cheese or mexican cheese blend
In a soup pan over medium heat, add olive oil. Add chopped onions and cook over medium until translucent. Add garlic, and saute with onions for about a minute- be careful not to burn the garlic. Add chopped green pepper and add jalapeno. Saute but do not brown the ingredients. Add the tomatoes, beans, canned chilis, chicken broth and spices and simmer for about 20 minutes.
Add the chopped cilantro and squeeze half of the lime into the soup and simmer on low for 25 minutes. Soup is ready!
Slice the other half of the lime into wedges.
Dish soup into bowls and squeeze a wedge of lime over soup. Add cheese to the top and serve with tortilla chips. YUM!
This definitely turns on my Glancy Fancy.
Be well, and Happy New Year.
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