Clean Out Your Cupboard Mexican Sopa

I really, really wanted to go out and get half-off sushi at XO in downtown GR tonight, it’s just simply too cold to leave the house, really!  Typically Mr. Wonderful and I eat at XO for lunch on Tuesdays, because can you really pass up a 9 dollar stuff your face with sushi lunch?  No way.  Today however, I had a lunch and learn speaker session to attend and could not go to half-off sushi day. I was crying on the inside, really.  Instead, while listening to a charming and informative session put on by AMA West Michigan, I ate a crappy warm mixed greens salad without dressing (it looked gross), limp and flavorless “veggie pad Thai” (or my translation for the table was peanut butter spaghetti for white people-gag) and starchy, clumpy COLD rice, with a stale dinner roll.  I pushed my plate forward and covered it with my napkin for a proper burial after I ate the greens and then waited to get home to eat my leftovers from last night’s Pineapple Tofu dish.

While I am known on occasion to exaggerate (I know you are surprised by this revelation), I have to get this out of my system as I work in a catering department of a very well-known west Michigan establishment and hotelier:   food at other venues is shit compared to what we produce at my beloved place of employment.  Yes, really, shit.  I mean, I cannot emphasize enough, what an outstanding team of chefs and talented staff we have on our team.  A luncheon on our turf, would NOT leave you wishing for your leftovers at home, this I assure you.  I even passed on, are you ready for this…the Christmas sugar cookie.  The Pillsbury cut and bakes I can buy in the refrigerated section  are more desirable than the floury mess with butter frosting.  Honestly people…and you call yourselves professionals?

Sorry about that distraction, I’m still mad that while my $40.00 paid to attend the session today was in my eyes a donation to the organization, approximately $0.00 went to the food bill.  I feed my dogs better quality meals than I received at that country club, and not to the detriment of the host organization, this is all on the country club, 100% #epicfail.

On to the recipe.

As I wasn’t about to brave the cold, I took what I had and made “stone soup” or as I have dubbed it, “clean out your cupboard Mexican sopa”.  Proof you can take normal stuff from your cupboards, toss it in a pan, add some broth and have a dinner in under 20 minutes.  Mix it up people, your only limitations are what you currently have in your pantry or freezer.  Good luck!

Ingredients:

  • 3-15 ounce cans diced or whole tomatoes, zapped in the food processor to make your base
  • 3-15 ounce cans black beans drained, or 4 cups cooked black beans, one cup zapped with tomatoes above for base
  • 6 cloves garlic, zapped in food processor with first two ingredients
  • 1 large sweet onion diced
  • 1-15 ounce can whole corn kernels
  • 1 can or 2 cups great northern beans drained
  • 2T cumin, ground
  • 1T ancho chili pepper, ground or your fave chili powder blend
  • 3T chipotle en adobo, less if you don’t like spicy, play around with it beginning at 1T to taste
  • 1tsp epazote, ground
  • 4 C veggie broth or water
  • Juice of 4-5 limes

Really sophisticated directions here folks:

1.  In a dutch oven, cook onion on medium high until translucent or browned whatever you like.

2.  Dump into onion the base as described above with first 3 ingredients.

3.  Next toss in whole black beans, whole northern beans, whole kernel corn, spices, veg broth, lime juice and chipotle en adobo.

4.  Bring to boil, turn down to simmer, add salt and pepper to taste.

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Serve over baked tortilla chips or rice, sprinkle with cheese, top with avocado, sour cream, squeeze of lime, and chopped red onion.  Freezes like a champ.

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