This recipe evolved from a magazine recipe for all-you-can-eat soup. The additions have raised the calorie content, but make for a more-satisfying soup. When serving, I like to add crushed tortilla chips and/or diced avacado for added flavor.
Ingredients: [‘canola oil’, ‘baby carrots’, ‘celery ribs’, ‘onion’, ‘garlic clove’, ‘diced tomatoes’, ‘water’, ‘cabbage’, ‘cumin’, ‘chicken bouillon cube’, ‘salt’, ‘ground pepper’, ‘enchilada sauce’, ‘frozen corn’, ‘pinto beans’]
Quantity of Ingredients: [“1 tablespoon canola oil”,”1 cup baby carrots”,”2 medium celery ribs, sliced “,”1 medium onion, chopped “,”1 garlic clove, minced “,”1 (28 ounce) can diced tomatoes”,”6 cups water”,”3/4 lb cabbage, thinly sliced “,”2 1/2 tablespoons cumin”,”1 chicken bouillon cube”,”1/2 teaspoon salt”,”1/4 teaspoon ground pepper”,”1/4 cup enchilada sauce (optional, Trader Joeu0027s)”,”1 cup frozen corn”,”1 (15 ounce) can pinto beans, drained (black beans good, too)”]
Number of Servings: 10
Steps: [‘In a 5-6 quart saucepan, heat oil over medium heat. Add Carrots, celery, onions, and garlic. Cook 5 minutes.’, ‘Stir in tomatoes with liquid, water, cabbage, cumin, bouillon cube, salt, pepper, and enchilada sauce (optional). Heat to boiling over high heat, stirring occasionally.’, ‘Reduce heat to low; cover and simmer, stirring occasionally, 15-20 minutes or until vegetables become tender. Add more seasoning, if desired.’, ‘Add frozen corn and drained beans. Cook 5-10 minutes longer.’, ‘Finished soup can be divided into smaller containers to freeze.’]