Last week Feaston decided that we eat too much meat. We’re planning/hoping to live a long time, so we’re adding more vegetables to our diet.
So we’ve been scouring our cookbooks for vegetarian recipes. Fannie Farmer delivered our inspiration. But then we fixed it right. Sorry Fannie. Yours wasn’t complete.
We made some changes and now this is full of win. Huzzah!
If you have a Fannie Farmer cookbook, their recipe is listed under Mexican Hot Pot Soup. If you’re a Feaston reader, this is Salsa Soup.
Here’s what you need:
- 1 large onion, chopped
- 2 garlic cloves crushed
- 28 oz. canned crushed tomatoes
- 1 can of chick peas, drained and rinsed
- 1 can of dark red kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 11/2 cups of corn kernels
- 1 tbsp cumin
- Crushed red pepper
- 1 tsp chili powder
- 3 cups vegetable broth
- Salt and pepper
- Fresh, chopped cilantro to taste
OK. So that looks like a lot of ingredients. But this is super easy. Ready, Set …
In a large soup pot, sautee the garlic and onion until soft. Add the rest of the ingredients, save the corn and cilantro. Boil for 30 minutes. Add the corn and reheat.
Serve the soup with shredded Mexican blend cheese and fresh chopped cilantro on top.