Friday, January 29, 2010

Kristie's Mexican-ish Soup

So, this is a Mexican-ish soup because a few ingredients are not Mexican, but it was good none the less!!  And, since I didn't measure anything you are getting rough estimates. 

Kristie's Mexican-ish Soup

3 cups homemade vegetable stock
4 cups water
2 handfuls carrots, chopped
2 handfuls celery, chopped
2 tbsp dried onion flakes
1/2 tsp cumin
few shakes of red pepper flakes
1/4 tsp chili powder
1/2 cup frozen corn
1/2 cup frozen lima beans
3/4 cup moong dal (you could sub with split peas)
From On the Boarder leftover:  chicken in red sauce, spicy black beans, and rice with spices and corn. 
From On the Boarder leftover: salsa and tomatoes
1/2 can diced tomatoes with sauce

In a large soup pot put stock, water, carrots and celery on high heat.  Cover and cook until it starts to boil, about 5 minutes.  Turn down to medium heat and add all ingredients except the salsa and tomatoes.  Cook covered for 30 minutes.  Turn down to medium low and add salsa and tomatoes. Cook 10 more minutes.

Umm, yummy!!  This was the first time I cooked with moong dal and I loved it!! I love the DeKalb Farmers Market!!

1 comment:

Anonymous said...

What a great cook you are, Kristie! Pictures look great. I can't picture Grandpa and I having the tofu and collard greens, however.
Hope you are feeling much better. Maybe the weather is affecting you, with the cold front coming through.
Love, Grandma E