This recipe comes straight out of Linda's real world kitchen! Nothing fancy to see, just how it was actually made in my own little kitchen. I am lucky because I was able to use the tomatoes and peppers that were frozen from last year's garden harvest. This dish cooks to a saucy and tangy round flavor and it's filling enough for a whole meal when topped with fresh avocado, tomato, onion, and cilantro along with tortilla chips.
| Servings |
|
Ingredients
- 6 large tomatoes halved
- 2 red bell peppers halved
- 12 oz Mushrooms halved
- 1 yellow onion coarsely chopped
- 4 cloves garlic chopped
- 2 tsp. ground cumin
- 2 TBSP tomato powder can use sun-dried tomatoes or tomato paste instead.
- 2 large dried ancho chiles stems removed
- ½ C cilantro
- 2 tsp. smoked paprika
- 1 TBSP chili powder or more to taste
- Sea salt
- 2 C corn fresh or frozen
- 2 C black beans canned (or cooked from dried)
- ½ C onion diced
- ½ C fresh cilantro chopped
- 1 avocado diced
- ½ C tomatoes diced
- ½ lemon or lime for serving
- Tortilla chips for serving
Ingredients
|
|
Instructions
- Place the tomatoes, bell peppers, mushrooms, onion, garlic, cumin powder, tomato powder, ancho chiles, cilantro, and 1 cup water or vegetable broth in a large soup pot. Bring to a boil over high heat. Reduce the heat to medium, and simmer, covered, stirring occasionally, until the vegetables are tender, 20 to 30 minutes.
- When cool enough to handle, use a blender, food processor, or a hand blender to blend mixture until smooth. Pour the mixture back into the pot if not using the hand blender. Add the smoked paprika, chili powder, salt to taste, and 2 cups water or vegetable broth. Bring to a boil then reduce the heat to medium and simmer until the soup thickens, about 10 minutes.
- Add the corn and black beans and cook till heated through, about 5 minutes.
- To serve, garnish each serving of soup with green onions, cilantro, avocado, tomatoes, and the tortilla chips. Squeeze some lemon or lime juice on top.
Share this Recipe