Feaston’s Salsa Soup

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!

One screw up changed the recipe for the better. And now that's just the way it is.

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:

A little of this. A little of that. And a whole lot of YUM!

  • 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.


Filed under Dinner, Soups and Stews

4 responses to “Feaston’s Salsa Soup

  1. Kristie

    What do you think about throwing all this into the crockpot, minus the corn and cilantro, to simmer all day on low. Then adding those things in at the end to heat through? Too mushy? Or do you think it could work?

  2. michaeltbuck

    That would probably work well actually. Beans hold up well in our chili recipes, so I don’t see why it wouldn’t work. Not sure if the corn would get mushy. I think Crock Pot would be great.

  3. Kristie

    Sweet, I am going to try this and I will let you and Michelle know how it works for future reference. Your white bean chicken chili is still kicking it down south. We make it for get-togethers all the time now! Since it’s cold, we’re looking for more soup recipes. Next up will be the black bean soup too!

  4. April in CT

    WOW! I’m eating a bowl of this right now and it’s great! I made a couple of changes based on what I had on hand and it’s fabulous! I’ve got family visiting and they’re all raving over it. Thanks for a great recipe!

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