It’s finally starting to feel like soup weather! Hooray.
We celebrated soup weather this past week with a random rendition of white-bean chili. I doubled the recipe so Tyler and I had leftovers the next day for lunch, AND we had a whole extra container left for the freezer. On a tip from a friend, I’m doubling my recipes and freezing half for busy days later in the fall/winter. Great idea, Faith!
Tyler loved this soup. He ate two bowls, had a stomach ache later (from eating too much, not the soup), but still wanted more the next day for lunch. I’m definitely making it again.
What you need:
– 1 tbsp EVOO
– 2 medium onions, diced
– 4 cloves garlic, pressed/chopped/mashed
– 1 small can diced tomatoes and chilis
– 4 tsp. cumin
– 3 tsp. oregano
– 1/4 tsp. cayenne pepper (I used a half, and it was too much – I’m cutting back next time)
– 2 tsp. salt
– 4 cans great northern beans
– 1 can refried beans (gives the soup multiple textures of beans)
– 8 cups. vegetable broth
– 5 corn tortillas
– Cheese (optional)
– Light Sour Cream (optional)
1. Cook the onion in the EVOO until onion is translucent.
2. Add seasonings and cook another minute.
3. Add everything else into soup.
4. Simmer 1.5 hours.
5. Preheat over to 350. Slice corn tortillas into strips.
6. Bake 10-12 minutes, or until browned.
7. Serve soup with tortilla strips, cheese, faux cheese, and sour cream.