I had planned to post this soup while I was away, but that same two year old Jakers has cheerfully plucked the W E R T S D V C H L K and : " and BACKSPACE keys clean off of my sister's laptop. I tried typing, really I did. I just couldn't remember how to type with the keys gone. My fingers knew where to go, but when they touched the little round bump where the key should be, I just couldn't help but stop and then have to readjust again. I couldn't even get the title of this soup out without typing the needed Es Rs Ts and Ss. Besides, who knows what little Jakers could have gotten into while I was typing this post? He reminds me a lot of Peter Rabbit, that mischievous little rabbit who broke into Mr. MacGregor's garden. And speaking of gardens, let's move onto my vegetable soup. I absolutely adore this one.
If the green beans are ready in your gardens, then this is the soup for you. If not, it would be worth it to pilfer a few from the vines of your neighbors, or even pay for a few at the farmer's market if necessary. I absolutely love the zesty whole some flavors and the thick broth. It's even better the next day, if you can manage to save a little aside. The secret to the hearty broth is a little bit of pureed brown rice. I honestly think I'll be making this one at least twice a week throughout the summer. Have a great weekend everybody!
Money Saving Tips:
I used granulated chicken bouillion in this highly flavored soup with good results. If you have garden tomatoes, peel and cook them in place of the canned. Cut the corn off cobs if you've grown your own. I used minute brown rice in the soup, but leftover cooked brown rice would be even cheaper. Use any beans in place of the kidney.
Summer Tex Mex Vegetable Soup
Estimated Cost: $5.00
1 tablespoon olive oil
2 cloves garlic, minced
1 large onion, chopped
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 (14 ounce) can diced tomatoes with jalapenos
about 5 cups chicken broth (or 5 cups water with 5 teaspoons granulated bouillion)
1/2 cup Minute Brown Rice
1 and 1/2 cups corn kernels
1 and 1/2 cups green beans, trimmed and cut into 1 inch pieces
1 (14 ounce) can kidney beans, drained
1/4 cup chopped cilantro leaves
Heat oil over medium high heat in large pot. Add garlic and onion and saute until softened,about eight minutes. Add chili powder and cumin and cook for thirty seconds. Add tomatoes, broth, and rice. Simmer for about ten minutes, or until rice is softened. Transfer mixture to blender, or use immersion blender, to puree mixture until almost smooth. You should have a slightly thick, slightly chunky broth. Add corn, green beans, and kidney beans. Simmer until green beans are tender, about 12 to 15 minutes. Stir in cilantro.
Serve with tortilla strips. cheese, sour cream and more cilantro if desired.
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