Monday, April 8, 2013

Meatless Monday - Penny's Fiesta Soup

This very versatile recipe comes courtesy of a friend: Penny. It doesn't have many ingredients (a huge plus for busy moms) and yet the soup base looks very flavorful and rich. I can't wait to try it!

Thanks Penny!

Penny's Fiesta Soup

2 tablespoons olive oil
Protein of your choice Boca crumbles, tempeh, or chicken breast for the non vegetarian
2 cans tomato sauce
1 can mexicorn
1 can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained

4 cups veggie broth
1 bunch green onions
1 can black beans
1 tablespoon chili powder
1 tablespoon taco seasoning
Shredded cheddar and sour cream (real or vegan)
Corn tortilla chips

In a regular stock pot heat oil and then add your protein, stir and heat through 4-5 minutes.

Then add the rest of your ingredients except the cheese, sour cream and chips. Simmer on low for 1-2 hours.

To serve: Place a handful of broken tortilla chips in a deep soup bowl. Ladle on the Fiesta Soup over the chips. Add shredded cheddar and a dollop of sour cream just before serving. Yum!

"*I accidentally bought Ro*Tel Chili Fixins diced tomatoes and green chilies and the soup came out great with the addition of the extra spices.

The great thing about this soup is it is very adaptable. You can add more or less spice for your taste, and you can throw in whatever veggies you happen to have on hand.

I'm always adding something different so it never comes out the same twice and it is always good."

1 comment:

  1. Penny gave me a sample to try and it was delicious! I loved the corn tortilla chips in the mix, with a tad of cheese. All in all it was like a chili broth/soup with a smooth rich flavor, and the tempeh retained its nutty, semi-firm texture, adding another dimension to the "slurp." A winner!


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