| Makes: | 4 servings |
| Prep Time: | 15 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 15 minutes |
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My oldest son is vegetarian;the soup is my own makings. I started making this soup for his trips back home; he lives in London. I make this the day before he comes in, after our trip home from airport. We unwind eating this soup, munching on blue tortilla chips, humus and play catch up. My 8 year old grandchild was raised eating this soup; she asks for it often. |
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| Ingredients |
| dash olive oil for sauteing |
1 onion chopped |
| 1 bell pepper chopped |
3 or 4 garlic cloves chopped fine |
| 1 cup frozen corn |
1 can garbonza (chick peas) drained and rinsed |
| 1 can Rotel Brand tomatoes or whole tomatoes with 1 small can green chilies |
1 large can whole tomatoes juice and all |
| salt and pepper to taste |
chili powder |
| paprika |
crushed red pepper flakes (very little) |
| cumin |
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| Directions |
Saute the onion, bell pepper and garlic in olive oil. Add the seasonings while sauteing, leaving the cumin until last. Saute for about 5 to 6 minutes watching not to burn veggies.
Add the corn and beans and saute another 10 minutes. Add the Rotel and whole tomatoes squishing them a little. Add a can of water and simmer for another 30 minutes or until thicker. Remove from heat and add cumin.
I serve this with fresh lime, sour cream and avocado pieces. Yummy! It's good for the soul. A nice green salad with spinach greens, sprouts and walnuts go well with this dish.
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