Tuesday, November 8, 2011

Southwest Soup

This is a delightfully spicy, rich soup that is great for cold weather. Herb ingredients aren't exact, some may be increased or decreased depending on personal taste, but unless otherwise listed, all must be used! This soup is delicious on the first day, but is SENSATIONAL on the second day. If you're the kind of person who has the patience and foresight to cook tomorrow's dinner today, by all means, you won't regret it.

This recipe can easily be made vegan by substituting Earth Balance for butter and omitting the sour cream.

1 15 oz. can of black beans OR 3.5 cups yield from dry beans
7 oz can of Herdez salsa verde
1 medium onion, diced
1/4 cup salsa (any brand, I prefer World's Best)
5 cloves garlic
1 fresh tomato, diced
1 tsp butter or Earth Balance
1 cup corn
1 1/2 tbsp cumin
1 tsp black pepper
2 tsp dry cilantro
1/2 tsp sage
1 tbsp oregano
2 tbsp nutritional yeast (optional)
1 tsp chilli
1 tsp red pepper flakes
1/2 tsp dill
fresh cilantro (optional)
sour cream (optional)
**any kind of starch

*The amount necessary will vary. If using canned beans, little extra salt is needed. If using yield from dry, up 2 tbsp may be needed.
**You may want to thicken the soup a bit depending on what salsa you use or if you use canned beans. The amount will vary. Be sure to stir in slowly and constantly when adding starch. A flour sifter may help as many starches tend to clump.

In a large saucepan, melt butter and sautee onions and garlic until tender, but not brown. Add salsa, tomato, salsa verde, corn, and black beans. Keep the heat on medium or low, do not let the mixture boil. Cook for five minutes, stirring occasionally. Add about 3 cups of water. Add all herbs and bring to a boil for five minutes, then lower heat and simmer for 20-30 minutes. If necessary, add starch intermittently to thicken. Garnish with cilantro. Top with sour cream. Pin It

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