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Wed, Jul 23, 2014

Soup is comforting without guilt


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Soup is comforting without guilt | Food, Cooking, Entertaining, Living Well, Health, Parenting

Three bean taco soup (TMP Photo/A. McKinney)

One of my favorite things about the cooler months is the aroma of a simmering pot of soup or chili.

With the rainy Labor Day weekend, I had plenty of time to come up with a comforting yet healthy soup the whole family will enjoy.

It’s a three bean taco soup with lots of fiber and none of the saturated fat.

I love comfort food without the guilt, and that is exactly what this is.

Not only is it perfect for a rainy day, but it would also be a hit for game day.

Serve it up with your favorite taco toppings, including this easy recipe for homemade baked tortilla chips.

Three bean taco soup

Ingredients:
1 onion, chopped

1 green bell pepper, chopped

1 cup corn, frozen or cut off the cob

1 chipotle, minced (seeds removed)

1 Tablespoon extra virgin olive oil

1 teaspoon salt, 1/2 teaspoon pepper

1 teaspoon each cumin and paprika

2 teaspoon chili powder

1 1/2 cup beef stock or broth

1 28 ounce can crushed tomatoes

1 can black beans, drained and rinsed

1 can kidney bean, drained and rinsed

1 can bush original baked beans

Optional toppings: homemade tortilla chips, cilantro, lime wedges, sour cream, cheese, avocado

Directions:
1. Place oil, onion, pepper, corn, chipotle, cumin, paprika, and chili powder in large soup pot over medium high heat. Sauté for 8 minutes, until veggies are softened.

2. Add in beef stock and scrape brown bits off of the bottom of pot with spoon or spatula, allow mixture to come to a boil.

3. Next add in the tomatoes and beans, bring to a boil again, then turn down to a simmer and cover. Cook for 20 minutes and soup is ready.

4. Top with taco toppings of your choice.

Serves 4-6

Baked tortilla chips

Ingredients:
8 corn tortillas, cut into 8 triangles

1 Tablespoon extra virgin olive oil

1/2 teaspoon salt

Directions:
1. Preheat oven to 350 degrees

2. Toss tortillas in oil and spread onto 2 baking sheets in a single layer.

3. Sprinkle on the salt and bake for 5 minutes, toss and bake another 5 minutes.

4. Cool completely and serve with 3 bean taco soup. (Chips will harden as they cool.)

Makes 64 chips

 
 
 
Tagged under  Cooking, Entertaining, Food, Health, Living Well, Parenting



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