Can skip beef and add another can of beans. Serve with big green salad and baked sweet potatoes.
- tomato sauce
- pinto beans-drained and mashed
- 6-8-inch whole wheat tortillas-warmed
- lettuce or spinich-chopped
- tomatoes-chopped
- green onion-sliced
- salsa shredded cheese
- taco seasoning
- extra lean ground beef
11 November 2011 — very good
This makes a lot of soup.
- vegetable or chicken stock
- bay leaves
- dried oregano
- frozen fava or lima beans
- fresh spinach leaves
- frozen peas
- balsamic vinegar
- extra-virgin olive oil
- olive oil
Replace chickpeas with white beans.
Double broccoli rabe.
- chopped onion
- crushed red pepper
- Parmigiano-Reggiano cheese
I consider myself a better-than-average soup maker, so when I tell you that this soup ranks in the top two or three of all soups I’ve made, ever, it’s because I want you to try this right away. I first made this for my friend Lucia, whose homemade peach salsa sent it right over the top, but Trader Joe’s or Newman’s Own or your own peach salsa will be perfect. *Note: if you use a tomato-based peach salsa, eliminate the plum tomato in this recipe. Recipe and commentary at: http://www.theperfectpantry.com/2008/10/homemade-chicke.html
- canola oil
- cumin
- chicken stock
- Mexican oregano
- ground cumin
- brown sugar
- -2 Tbsp olive oil
- diced sweet potatoes
- dried pinto beans
- Water
- smoked Spanish paprika
- bay leaf
- copy MFK Fisher’s How to Cook a Wolf
Recipe and commentary at: http://www.kalynskitchen.com/2006/01/anasazi-bean-and-cabbage-soup-who-knew.html
- diced celery
- diced carrots
- diced onion
- very finely chopped cabbage
- ham rind if available
- dried parsley
- garlic powder
- onion powder
- bay leaves
- fresh ground black pepper to taste
I used Navy beans, and about 8 small carrots, and farfelini. I used Progresso Chicken broth, not low-sodium, and did not need any salt and pepper.
From the slow-cooker book
- low-sodium chicken broth
- red pepper flakes
- dried oregano
- minced fresh basil
- Salt and pepper
- Parmesan cheese for serving
- bacon
- medium onion
- medium green pepper
- large cans pork and beans
- barbecue sauce
- distilled or cider vinegar
- dry mustard or 2 tablespoons Dijon
June 29 2001
Didn’t have any chipotle chile, but used Muir Glen’s fire roasted tomatoes.
- ev olive oil
- chili powder
- ground cumin
- ground chipotle chile
- salt
- water
- diced tomatoes
- lime juice
- chopped fresh cilantro
Make Ahead Tip: Cover and refrigerate for up to 8 hours. Serve at room temperature.
Ingredient Note: Chipotle peppers are smoked jalapenos with a fiery taste that are canned in adobo sauce. Look for them in the Hispanic section of large supermarkets and in specialty stores.
- canola oil
- chopped red onion
- diced red bell pepper
- lime juice
- chopped fresh cilantro
- ground cumin
- salt