I’ve been shooting food from dawn until dusk today. Never mind that dawn began about 7am and dusk hit at 3pm. When the heck did I move to Alaska? Please tell me this isn’t part of global warming.
Hello Texas people! Anyone willing to adopt me? I cook. I’m typically a happy fun person. I just can’t stand another dark cold winter. Sigh…
Soup helps. Steaming, spicy, colorful tortilla soup somehow makes life bearable when the weather is black and gloomy. It makes the day a little less dreary with steamy flavorful bites. It’s my comfort, at least until my Texas dream family adopts me.
Speaking of soup, last week was split pea soup week and my local lentil people sent me a giveaway box with a tasty secret split pea soup recipe. To sweeten the deal, I’ve added a jar of tangy beautiful Knapweed honey from the pristine Northern Idaho forest. Just tell me what your favorite winter comfort food is and these goodies might be yours.
Friday the random number generator thingy will spit out a winner. If you don’t have a blog contact, leave me an email address so I can contact you.
Spicy Vegetarian Tortilla Soup
Holy yum Batman! This is my new go to tortilla soup recipe.
2 tablespoons ground cumin
2 teaspoons sweet paprika
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1 teaspoon coriander
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons light colored oil
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 (4 ounce) can diced mild green chiles, drained
2 (10 ounce) cans RoTel Diced Tomatoes with Lime & Cilantro
1 (15 ounce) can whole kernel corn, drained
2 (32 ounce) containers Swanson Organic Vegetable Broth
2 (15 ounce) cans black beans, drained and rinsed
Juice of 1/2 a lime
1. In a small bowl mix together cumin, sweet paprika, chili powder, garlic powder, onion powder, oregano, coriander, salt and black pepper. Set aside.
2. In a large pot heat the oil over medium high. Add the onions and bell peppers. Sauté until soft, stirring occasionally. Add the spices and garlic; cook for 2 minutes.
3. Add the green chile peppers, RoTel, corn and vegetable broth. Cook until warmed through. Add the black beans and cook for 2 minutes before serving. Squeeze in lime juice. Serve in bowls and garnish as desired.
Shredded Cheddar, Mexican blend or Cotija cheese
Recipe and photograph by Laura Flowers.