Tortilla Soup With Pintos

Course : Beans
Serves: 4
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1 medium Onion -- chopped
2 cloves garlic chopped
1/4 teaspoon cumin powder
4 cups beef stock or chicken stock
1 medium carrot -- sliced
1 medium zucchini -- sliced
1/4 head cabbage -- thinly sliced
2 cups tomatoes -- diced
1 cup beans in a pot master recipe
4 slices Monterey Jack cheese
1 package tortilla chips
1 bunch fresh cilantro
1 tablespoons lime juice

Preparation / Directions:

THIS IS A LEFTOVER RECIPE FOR USE WITH THE BEANS IN A POT MASTER RECIPE Sauté onion and garlic in a little vegetable oil. Season with cumin, then add stock, carrot, zucchini, cabbage, tomatoes and beans. Simmer 15-20 minutes, until vegetables are tender. Place slice of cheese in soup bowl, ladle soup over cheese. Sprinkle with tortilla chips, add sprinkling of cilantro and a squeeze of lime juice.

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