Who Is Mistral Dawn?

Mistral Dawn is a thirty-something gal who has lived on both coasts of the US but somehow never in the middle. She currently resides in the Southeast US with her kitty cats (please spay or neuter! :-)) where she works as a hospital drudge and attends graduate school. Taken By The Huntsman is her first effort at writing fiction and if it is well received she has ideas for several more novels and short-stories in this series. Please feel free to visit her on FaceBook or drop her a line at mistralkdawn@gmail.com

Sunday, March 11, 2018

#Vegetarian Tortilla #Soup #Recipe!

Hey Everyone!! :-)

Today, I'd like to share a really easy, but really delicious, spicy soup recipe. Enjoy! :-)

5 cups vegetable stock
1 20oz can crushed tomatoes
1 cup brown rice
1 14oz can hominy drained
1 14oz can black beans drained
1 14oz can kidney beans drained
1 14oz can corn drained
3 chili peppers chopped
1 jalapeno pepper chopped
1 poblano pepper roasted and chopped
2 onions diced fine
1 cup cilantro chopped
6 cloves garlic minced
4 tbsp cumin
2 tbsp turmeric
1 tbsp paprika
1 tbsp oregano
2 tbsp olive oil
2 cups peanut or corn oil
6 corn tortillas
1 lime cut into wedges
Salt and pepper to taste

Put the olive oil and onions in a soup pot and saute until onions soften and start to brown. Add the rice, peppers, dry spices, and the garlic and stir continuously until onions are caramelized. Add the vegetable stock and tomatoes and stir to combine. Add the beans, corn, hominy, and half the cilantro and stir to combine. Bring to a boil and then reduce to a simmer. Cover and stir periodically.

Put the corn or peanut oil in a small frying pan and heat to approximately 375 degrees Fahrenheit. Cut the tortillas into strips or wedges and drop them into the hot oil until crispy. Be careful not to overcrowd the pan. Remove the tortillas from the oil and toss them in a bowl with salt and pepper to taste. Place them on a paper towel-lined plate to drain.

Taste the soup and adjust seasonings as necessary. Stir in the remaining cilantro and remove from heat. Serve hot garnished with lime wedges and crispy tortillas.

Buen provecho!

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