Tortilla soup with pintos

Yield: 4 Servings

Measure Ingredient
1 \N Onion; chopped
2 \N Garlic cloves; chopped
¼ teaspoon Cumin powder
4 cups Beef stock OR chicken stock
1 \N Carrot; sliced
1 \N Zucchini; sliced
¼ \N Head cabbage; thinly sliced
2 cups Tomatoes; diced
1 cup Beans in a Pot Master Recipe
4 slices Monterey jack cheese
\N \N Tortilla chips
\N \N Fresh cilantro
\N \N Lime juice

THIS IS A LEFTOVER RECIPE FOR USE WITH THE BEANS IN A POT MASTER RECIPE Saute onion and garlic in a little vegetable oil. Season with cumin, then add stock, carrot, zucchini, cabbage, tomatoes and beans. Simmer 15-20 minutes, until vegetables are tender.

Place slice of cheese in soup bowl, ladle soup over cheese. Sprinkle with tortilla chips, add sprinkling of cilantro and a squeeze of lime juice.

Recipe by: SF Chronicle; Jun 7, 1995 - WEEKEND COOK Posted to MC-Recipe Digest V1 #1000 by Judi Moseley <judi@...> on Jan 10, 1998

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