dos cozy

I love to make soup on Sunday afternoons. Just the sound of me banging around inside the cupboards, dragging out the big soup pot on Sundays makes my family really happy. "Oh! Are you making soup? Yea!!!" There's just something deeply comforting about soup on a Sunday evening . . . the cozy bubbling, the lovely aroma, the steaming bowls served with something simple on the side, like cornbread. It's a great way to end the weekend and also have tasty leftovers to start our week.

My soups tend to be very simple and also very thick. I honestly don't know how to make a thin soup. Why this is, I'm not sure, but perhaps I made a lot of chowder in a previous life. Regardless, the following recipe is for a vegetarian soup / chili that I've been playing with for years. The inspiration came long ago from one of those dried bean soup kits that was given to me as a gift. I made that (way too salty) soup and thought, you know, I can do better. So, here you go.

 

Veggie Mama's Tex Mex Soup

1 yellow onion, chopped
2 garlic cloves, minced
extra-virgin olive oil
1 tetra-brick box of vegetable broth (I prefer the Pacific brand)
1 large can tomatoes with chiles (this time, I used fire-roasted organic tomatoes with chipotle peppers = wonderful, smoky, spicy taste!)
1 can black beans, rinsed and drained
2 cans pinto beans, rinsed and drained
1 cup frozen corn
1 cup cooked brown rice (in a pinch, you can use Uncle Ben's instant brown rice)
1 tsp chili powder (or more for your preferred level of kick)
1 tsp cumin

grated colby jack cheese for topping

Make some noise pulling out your big soup pot to alert the family that deliciousness is on it's way. Saute the onion and garlic in a drizzle of extra-virgin olive oil until aromatic and golden. Pour in the broth and dump in all the other ingredients. No finesse needed here. Bring to a boil and cover and simmer for around 30 minutes or so. Or, this can bubble on low for a long while, scenting your home with it's spiciness. Top each serving with grated cheese when you are ready to put the bowls on the table. Ole!

As stated above, this soup pairs beautifully with cornbread. I've got a great recipe to share with you, thanks to my friends at the Moosewood. Check out my next post for more details . . .

 

taco tico lady

When Miranda was a tiny girl, still in her highchair, she totally surprised us one night at dinner by singing her first self-composed song: "Taco tico laaaady. Taco tico Maaaama. Taco tico Daaaady." And on and on with the names of our cats, relatives, friends, etc. It was so delightfully funny and wonderful and one of those sweet little girl moments I will never, ever forget. I will also never forget what we were eating that night . . . of course, it was Mexican.

So, whenever it's time for a little fiesta at our house, we always sing the Taco Tico song. In fact, this night has since become simply Taco Tico Night. Here's how to replicate:

Taco Tico Night

2 cans of really good black beans (pay the extra few cents and skip the generic beans)
sweet corn (fresh is best, but for now, frozen will have to do)
chopped organic tomatoes
chopped organic sweet peppers
organic leaf spinach (resist evil iceberg lettuce!)
guacamole (again, I love to make homemade, but we had guac-in-a-box tonight)
sprinkle cheese of choice
sour cream
salsa
whole wheat tortillas
organic tortilla chips
anything else you would like to add or is in season . . . olives, green onions, jalapenos, etc.


While you get the beans bubbling on the stove and heat the corn, lay out all other ingredients buffet style. Then, let the fam get creative in assembling their perfect taco tico plate of deliciousness.

 

Ole'!