CaresseRaya416
Here is Laura Bush's secret vegetable soup recipe.
Listed here is the ingredients you will need for this vegetable soup recipe:
1-1/4 cups pinto beans, soaked over night and drained
1 tsp. Sodium
1 bay leaf
1 tsp. Dry oregano
1 lb. tomatoes, fresh or canned, peeled, seeded, and chopped; juice reserved
2 ancho chilies
1 lb. mixed summer squash
4 ears corn (about 2 cups kernels)
1 tsp. Floor cumin
1/2 tsp. ground cilantro
2 tbsp. corn or vegetable oil
2 yellow onions, cut 1/4 inch squares
2 cloves garlic, finely chopped
2 tbsp. red chili powder, or more to taste
8 ozs. green beans, cut into 1-inch lengths
4 ozs. jack or muenster cheese, grated
1/2 collection cilantro leaves, roughly sliced
Entire cilantro leaves for garnish
Here's how exactly to prepare vegetable soup recipe:
Cook the pre-soaked beans for about 1 or 2 hours in lots of water with the bay leaf, salt and oregano. Take them off from the heat when they are soft however not soft, as they'll continue to make in the stew. Drain the beans, and save the broth. Prepare the tomatoes. Open the soup pods and take away the seeds and veins; then slice the chilies in to thin strips. Cut the squash in to large pieces. Cut the kernels from the corn.
Heat the oil in a large skillet, and saute the onions over high heat for 1 to 2 minutes. Lower the heat, add the garlic, soup powder, cumin and coriander and stir every thing together. Add a small bean broth, and so the chili doesn't stew for five minutes. Stir in the corn, squash, green beans, and soup strips combined with baked beans and enough broth to create a pretty damp stew. Cook slowly before the vegetables are done, about 15 or 20 minutes. Taste the stew and adjust the seasoning. Stir in the cheese and chopped cilantro, and garnish with entire leaves of cilantro.
Serve with cornbread or tortillas. A fantastic one-dish meal if you have a garden or have just visited the Farmer's Market. benefits of turmeric
