Friday, April 5, 2013

Enchilada Soup

I love to visit the blog, My Plant-Based Family for delicious and simple recipes. By simple, I mean the recipes sound like something you would normally make on your own - not some dish with a high and lofty title and complicated ingredients.
Last week I was looking for a good soup recipe (we are having a cold spring!) and came across her Enchilada Soup.  It was so delicious!!  The soup makes a lot and my 3 guys ate it up.  I was fortunate enough to have enough leftovers for my lunch the next day.  No, I did not share!!

Please visit Holly's blog to get a peek at this soup.
Enchilada Soup

6 cups Veggie Broth
1 Diced Onion
3 cups Cooked Beans
1 Diced tomatoes (canned are fine)
1 8 oz can tomato sauce
2 cloves garlic (or 1 tsp garlic powder)
1 diced bell peppers
1 sliced jalapeno
2 cups cooked rice
1 cup corn (or 1 drained can)
1 small can diced green chilis
1 Tbsp chili powder
1/2 tsp cumin
salt to taste
pepper to taste
nutritional yeast (optional)
tortilla chips

Bring veggie broth to boil in a large pot. Add onions, cooked beans, diced tomatoes, bell peppers, jalapenos, corn and rice. Add tomato sauce and let simmer. 

Let this cook until onions are translucent and flavors have had a chance to meld. I like to simmer my soup for an hour or so. Season with chili powder, cumin, salt and pepper.

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