Beans recipes

Tortilla Soup With Pintos

Course : Beans
Source: SF Chronicle; Jun 7, 1995 - WEEKEND COOK
Serves: 4

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

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.

Tortilla Soup With Pintos

Ingredients:

Preparation / Directions:

More Beans Recipes