Notes from Windward: #68
Combining Two Favorite Dishes
into one great lunch
It being my turn to cook, I had searched cookbooks for inspiration. I found a recipe for turkey tortilla soup but by converting it into a vegetarian meal I didn't think it would be very filling. I had also found a black bean chili recipe so I decided to combine the two recipes into one menu item. I also made a black bean salsa for a garnish and what Walt likes to call my "corn" bread, which is wheat-free and does not contain corn but has a cornbread texture.
This meal got rave reviews from around the table so I though I would share it with you and at the same time record for use this fall.
Here is the Black Bean Tortilla Soup recipe that I came up with by modifying and combining the tortilla soup recipe with the black bean chilli recipe.
Note: I prepared black beans in a crock pot the night before with onions and started a pot of brown rice when I started the soup.
Black Bean Tortilla Soup (Vegetarian)
Sauté over medium-high heat, then add
- 2 T olive oil (I used Coconut Oil)
- 2 T garlic, minced
- 1 Cup red onion, minced
3 Handfuls corn tortilla chips, broken
And continue Sautéing about three minutes
Add the following and bring to a boil
After soup boils, remove from heat
Puree soup in a blender or food processor until smooth.
Return soup to pot and add
- 1 can diced tomatoes with basil, garlic, and oregano
- 4 cups vegetable broth
- 1/2 can stewed tomatoes
- 1 t ground cumin
- 1 t ground coriander
- 1 t dried oregano leaves
- 1 ea dried red chili pepper, minced
Stir together and bring to a boil
Reduce heat to a simmer until it begins to thicken, about 5 minutes
Serve with black bean salsa, sour cream, or favorite cheese
My "Corn" Bread is the Simple Quick Bread recipe off the back of a Bob's Red Mill package of Tapioca Flour with a little extra sugar and freshly squeezed orange juice instead of concentrate. It contains rice flour and tapioca flour instead of wheat.
Hope you enjoy this recipe!
- 1 can corn (15 oz), drained
- 1 1/2 cup black beans
- 1 1/2 cup brown rice
- 1/2 c heavy cream (I used goat's milk)
Notes From Windward - Index - Vol. 68