Soup Season

December 7, 2011

I'm fairly good at budgeting lots of thing, but I struggle with the food end.  Food snobbery is dangerous, and so is the endless supply of new restaurants in town.  But, it's the holidays and I'm losing my job for the month of January (fun!), so I'm in budget lock-down mode.  That means we might be eating a lot of this soup, which would be ok by me.  We make a pot at the beginning of the week and eat it for days in a row.  You can serve it over rice.  Or make it with just beans.  Or garnish it with tortilla chips and sour cream.  Or you could probably add whatever odd pantry items you have around.  The spices can be adjusted, depending on what you have, but the clove and cumin are really delicious.

Southwestern Chili

Makes 10-12 servings.  (It's very easy to freeze, or you can halve the recipe)

5 cloves garlic, finely chopped

1 chili- serrano or jalapeno (optional), finely chopped

1 1/2-2 sliced onions

2 15 oz cans of beans (or more if you aren't using some other kind of protein-- I use kidney, pinto, or black beans...or a mix)

2 15 oz cans of corn

8-10 cups of water, veg stock, or chicken stock

1 pound  ground turkey, TVP, or diced chicken in small pieces

1 28oz can of diced tomatoes

1 t. cumin

3/4 t. clove (start with less if you're not sure how much you like)

3/4 t. paprika

3/4 t. smoked chili powder

salt & pepper to taste

1.  In a large soup pot over medium heat, saute together the garlic, onion, and pepper in some olive oil.  Wait until the onion is getting a tiny bit of brown (5-6 minutes).

3.  Add the ground turkey (or TVP or chicken), if you choose to (you can also nix the meat/TVP in favor of extra beans).  Sautee until the pink is out of the turkey (5-6 minutes).

4.  Add the tomatoes.  Stir.

5.  Add the first 6 cups of the water or stock.   You can always add more later.  Add the corn and beans.  Stir.

6.  Add more water or stock if you choose.

7.  Bring to a boil, and then let simmer for 20 minutes over low heat.  Add the seasonings to taste.


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