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