Tortilla soup with pintos
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; chopped | |
| 2 | Garlic cloves; chopped | |
| ¼ | teaspoon | Cumin powder |
| 4 | cups | Beef stock OR chicken stock |
| 1 | Carrot; sliced | |
| 1 | Zucchini; sliced | |
| ¼ | Head cabbage; thinly sliced | |
| 2 | cups | Tomatoes; diced |
| 1 | cup | Beans in a Pot Master Recipe |
| 4 | slices | Monterey jack cheese |
| Tortilla chips | ||
| Fresh cilantro | ||
| Lime juice | ||
Directions
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