Connect with us

Breads/Soups/Salads

Quick and Easy Tortilla Soup Recipe

Published

on

quick and easy tortilla soup recipe 5d8b368f5bd86 - Quick and Easy Tortilla Soup Recipe

There’s something to be said for a soup that is absolutely delicious but doesn’t take much effort or time like this Quick and Easy Tortilla Soup Recipe.

This quick and easy tortilla soup recipe is that soup.

With a deep, rich tomato soup base enhanced with your favorite taco seasonings, filled with hearty beans and finished off with crispy strips of tortillas you will find yourself making this recipe over and over again!

Quick and Easy Tortilla Soup Recipe

Ingredients

2 tablespoons vegetable oil
1 can roasted tomatoes
500 ml chicken/vegetable stock
1/2 teaspoon salt
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon paprika (1/2 paprika and 1/2 smoked paprika)
1 1/2 tablespoon sugar
One can read or black beans
A medium red onion
3 medium cloves of garlic

Directions

Dice up the onion and garlic into small pieces.

In a large pot on medium high saute the onion in 2 tablespoons of vegetable oil.

Saute the onion for 4 minutes then add the sugar and the garlic.  Saute another 5 minutes.

Add the rest of the spices and continue to saute for another 2 minutes.

Add the broth and tomatoes and simmer for 20 minutes on medium heat; covered then use an [easyazon_link identifier=”B01KJMMXFS” locale=”US” tag=”abacu-20″]immersion blender[/easyazon_link] to blend your soup until it’s a smooth consistency or that of tomato soup.

Preparation

Rinse off the beans and add them to your soup.

In the meantime, if you choose to add a meat such as chorizo, chicken or beef, pre-cook it and add it now.

In a separate frying pan pour 2 cups, at minimum, of vegetable oil.

Slice up your tortilla into long strips 1/2″ wide, then twice in the other direction (you will have 1/2″ wide strips that are a few inches in length each).

Once heated add a tortilla strips to the oil and fry until it’s a golden brown.

Remove and place on paper towel to strain off an excess oil.

Place in a serving dish on the side of the soup, the longer they sit in the soup the more soggy they become (and delicious!).

Finish off with a dollop of sour cream in the center of the bowl.

Continue Reading
Advertisement
Click to comment

Breads/Soups/Salads

Potato and Cheddar Vegetable Soup Recipe

Published

on

potato and cheddar vegetable soup recipe 5d8b32eee1f97 - Potato and Cheddar Vegetable Soup Recipe

Now that Fall is in the air and the days are getting cooler, Potato and Cheddar Vegetable Soup Recipe makes it’s way onto the weekly menu.

I love simple and flavorful soups and this hearty potato and cheddar vegetable soup recipe is just that.

Loaded with fresh veggies and cheddar cheese, this vegetable soup can be ready to serve in about 30 minutes.

What I love most about this soup is if you don’t have a certain vegetable, substitute for whatever you have in the fridge.

Peppers could be added, spinach and kale as well. This is the recipe that we love, and the boys will actually eat.

Serve with fresh bread and sharp cheddar (or even a jalapeno jack).

Potato and Cheddar Vegetable Soup Recipe

Freeze whatever leftovers you have and save them for another night.

This soup freezes really well and only needs reheating to enjoy.

Keep warm this Fall with this healthy potato and cheddar vegetable soup.

What you will need:

  • 2 large russet potatoes; peeled and quartered
  • 2 large carrots; cut into 1 inch chunks
  • 3 stalks of celery; diced
  • 1 1/2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 large onion; chopped
  • 1 1/2 tsp pepper
  • 2 tsp. salt
  • 1 tsp. thyme
  • 1 vegetable bouillon cube *or chicken
  • 2 cups shredded cheddar cheese
  • 8 cups water

Continue Reading

Breads/Soups/Salads

Smokey Ham and Lentil Pasta Salad

Published

on

smokey ham and lentil pasta salad 5d8b3444558bd - Smokey Ham and Lentil Pasta Salad

A lentil pasta salad may not seem like it should be a staple in your house but trust me when I say it should be.

With smokey ham and three different types of vegetables lentil pasta salad is a healthy side or main dish.

Kids and adults will enjoy it.

Smokey Ham and Lentil Pasta salad is also a great pick for your next potluck.

Just increase the amount of the ingredients as needed.

There is mayonnaise in the dish so it will need to be kept chilled but since it can be served cold it is still a good option for summer picnics.

Smokey Ham And Lentil Pasta Salad Recipe

Serves 8-10

Ingredients

  • 8oz penne pasta, cooked & drained
  • 1/2 lb lentils
  • 1/2 lb ham steak, cubed
  • 1 small broccoli crown, chopped
  • 1 small red pepper, diced
  • 1/2 cup frozen peas, thawed
  • 1/2 cup Italian Dressing
  • 2/3 cup Mayonnaise
  • Salt & Pepper

Instructions

To prepare the lentils, soak them for 10 minutes (even though the bag says no soaking required).

It will speed up the cooking process.

Remove any that float to the surface, these are more than likely dried up and do not need to be in your finished dish.

Drain the water and start fresh cooking per the bag instructions.

Add a few cubes of ham to the lentils while they cook.

When the lentils are fork tender (be careful not to over cook or they will be mushy), remove from heat and set aside to cool.

In a large bowl- add the dressing and mayonnaise.

Mix well.

Add the pasta, chopped broccoli, diced red pepper, peas, cubed ham and cold lentils.

Continue Reading

Breads/Soups/Salads

Super Moist Apple Butter Banana Bread with Printable Recipe

Published

on

super moist apple butter banana bread with printable recipe 5d8b345804a8a - Super Moist Apple Butter Banana Bread with Printable Recipe

Super Moist Apple Butter Banana Bread with Printable Recipe

I’m not a pro in the kitchen, not even close.

With a  family of 4 to feed I am there what seems like constantly.

I love banana bread and thought I could elevate it by adding Musselman’s Apple Butter to the mix.

Adding Musselman’s Apple Butter to banana bread made the loaf super moist. It is a new staple in our house.

Ingredients:

1 c. Brown Sugar

1/2 c. Musselman’s Apple Butter

2 eggs

1 1/2 c. Mashed Banana

4 T. Milk

2 c. All Purpose Flour

2 t. Baking Powder

1 t. Vanilla

Additional Musselman’s Apple Butter for topping

Directions:

Mix Sugar and Apple Butter.

Add one egg at a time and beat well.

Add Mashed Banana and Milk and Blend

Mix together Flour and Baking Powder in a separate bowl.

Add to the other mixture and blend.

Add Vanilla and blend.

Batter will be thick.

Pour into greased bunt or bread pan.

Bake at 350 degrees for 25-30 minutes.

Once cooled remove from pan and drizzle with melted Apple Butter.

Continue Reading

Trending

>