Yesterday I made the tacos that I sometimes dream about in the winter, full of summer veggies practically radiating sunshine, tender-crisp, and juicy. I love tacos, but even I can’t eat them every night for leftovers, so this seemed like the perfect solution: taco soup for the freezer and rest of the week.
Cook all veggies using summer tacos recipe found here spices and all, we will add a little more flavor below due to the dilution from the water. While I was charring all the veggies, I set half of each batch into a soup pot to create taco soup for later in the week.
To that add:
- 1 tsp epazote
- 1 tsp oregano
- 1-2 tsp ground cumin
- 1 tsp to 1T chipotle en adobo (sauce), depending on your like of heat
- 2-3 C or 1-2 cans black beans, drained
- 3 cans diced tomatoes, these can be fire roasted or normal diced tomatoes
- 2 cubes veggie boullion
- 4-6 C of water, depending on your thoughts on consistency of soup
Heat all ingredients through give it a taste and adjust the seasonings (salt for sure). Serve warm with a squeeze of lime, vegan sour cream, and tortilla chips or freeze to preserve the summer.
Posted in CSA, Dinner, Fall Food, Fridge Finds, Leftovers, Less is more, Make Ahead, Meatless Monday, Michigan, Recipes, Seasonal Ingredients, Soup, Vegan, Vegan MoFo, Vegetarian
Tagged tortilla soup, Vegan MoFo, vegan month of food 2013, vegan soup, vegan summer soup, vegan taco soup, vegan tortilla soup
I already have one recipe for tortilla soup here on my blog, and now I am adding another to the collection; both are excellent. This one is a little more pedestrian, meaning you are much more likely to have these items on hand than you are the 101 Cookbooks version of tortilla soup I published earlier in my blogging life. Enjoy yet another recipe adapted from the cookbook Appetite for Reduction by Isa Chandra Moskowitz.
- 1 tsp olive oil
- 1 small red onion, sliced thinly
- 2 jalapeños, seeded and sliced thinly
- 2 poblano peppers or green bell pepper, seeded, chopped into ½-inch pieces
- 4 cloves garlic, minced
- ¼ tsp red pepper flakes, optional
- 3/4 tsp corriander
- 1 tsp salt
- 1 (24-ounce) can diced tomatoes, juice and all
- 1 (24-ounce) can gluten-free vegetable broth or water
- 1 heaping T ground cumin
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 C frozen corn
- cilantro for garnish
- tortilla chips for garnish
- Juice from 1 lime
- Salt, to taste
1. Place oil in a 4-quart pot and sauté onions, jalapeños and poblano pepper over medium-high heat until onions are translucent, about 5 minutes. (Add a little more oil or broth if needed.) Add garlic, red pepper flakes and salt and sauté for another minute.
2. Add tomatoes to the pot, including the juice. Fill the tomato can with vegetable broth or water and add to the pot. Stir in the cumin and corriander.
3. Add beans, corn and let simmer for 5 more minutes. Add lime juice. Taste and adjust seasoning, adding salt to taste.
4. Ladle soup into serving bowls. Crumble tortilla chips over the top and garnish with cilantro.
It hasn’t exactly been soup weather here in Michigan (thank goodness)! Yesterday it was 82 degrees, I’m sure we will pay for that later. I love soup so much, that I couldn’t wait until it was cold to make some tortilla soup. Heidi Swanson from 101cookbooks.com has some of the most simple and delicious soup recipes one could ask for, however, when I have extra delicious ingredients on hand or in the freezer…I like to embellish on her deliciousness. Here is my version of Veggie Tortilla Soup.
- 6-8 corn tortillas, cut in half and then into matchstick-thin strips
- a big splash of extra virgin olive oil
- fine grain sea salt
- 20 small yellow or red cherry tomatoes
- another splash of extra virgin olive oil
- 3 cloves garlic, chopped
- 1 large white onion, chopped
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon cayenne or other spicy red chili powder
- 1 tablespoon chipotle en adobo
- 1 small can diced green chiles
- 1 1/2 cups frozen corn
- 2 cups black beans, rinsed and drained
- 1 14-ounce can crushed tomatoes
- 6 cups vegetable broth (or water)
- a few sun-dried tomatoes, chopped
- 1/4 cup of goat cheese, crumbled (omit if vegan)
Gently toss the tortilla strips with a glug of olive oil and salt. Turn them out onto a baking sheet, arrange them across the pan and bake in a 350F degree oven for 10 minutes or until golden and crispy. Set aside.
I usually do this whenever I have tomatoes that have to be used up in a hurry. I call them “crack tomatoes”. They have so many uses…limitless really as a fridge staple. To make: halve (or quarter) the tomatoes lengthwise and put them in a small roasting pan, oven proof dish, or rimmed baking sheet. Toss with a bit of olive oil and a pinch or two of salt. Bake in a 350F degree oven for 40-45 minutes (less time if you use smaller cherry tomatoes), or until the tomatoes are shrunken and golden around the edges. The tomatoes keep nicely in a jar for days (refrigerated). If you are going to keep them for a little longer, douse them in olive oil and store them under the oil in an airtight container, I use a Ball glass canning jar.
For the soup itself – in a big pot over medium-high heat cook the garlic and onions in a splash of olive oil along with a couple pinches of salt for just a minute or so. Stir in the spices and then the tomatoes, chiles, chipotle en adobo. Cook down for about five minutes or so, it should thicken a bit. For a smooth soup don’t add corn or beans then remove from heat, add one cup of the broth and puree with a hand blender (or puree in a traditional blender). Add the remaining 5 cups of broth and puree until smooth. Bring the soup back up to a simmer and cook for another 10 minutes. If you like chunkier soups to mop up, don’t puree, and add the corn and black beans. Serve as is.
Serve the individual bowls topped with plenty of tortilla strips, the roasted and sun-dried tomatoes, and some crumbled goat cheese. Alternately, as I mention up above, you can finish with sliced avocado, cilantro, white onions, and a squeeze of lime. If you like a creamier soup base add a splash of half and half, or stir in some extra goat cheese.
Posted in Fall Food, Recipes, Soup, Vegan, Vegetarian
Tagged 101cookbooks.com, crack tomatoes, freezer friendly, heidi swanson, tortilla soup, vegan, Vegan MoFo, vegetarian