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Crock Pot Tortilla Soup

Thanksgiving is always an interesting holiday for vegetarians. Usually people serve turkey, ham, and gravy…all food items that are not vegetarian-friendly. Well, Hans’ family isn’t different. So in order to have “vegetarian-proof” food, a relative called a couple weeks ago and asked whether we could bring something we would like to eat. She mentioned that she was interested in the type of food we eat…I wish I could remember the exact phrasing she used…

Well, we decided we were gonna make Crock Pot Tortilla soup, which actually comes pretty close to Dutch Oven Tortilla Soup, and is soooooooooooooooo much better than Tortilla Soup made on the stove.

So we made Crock Pot Tortilla Soup, Pumpkin Chocolate Chip Muffin Tops https://ourfunstuff.wordpress.com/2014/04/07/moist-pumpkin-chocolate-chip-cookies/, and German Apple Crisp https://ourfunstuff.wordpress.com/2014/12/23/german-apple-crisp-apfelkuchen/ for Thanksgiving dinner.

 

Ingredients (3-4 servings, or more if used as appetizer)
½ onion, chopped
3 garlic cloves, minced
½ jalapeno pepper, minced
1½ tablespoons olive oil
1 can organic tomatoes
1 can organic mixed beans (Whole Foods had salad beans which included kidney, pinto, and garbanzo beans)
2 rainbow carrots, sliced
3-4 fingerling potatoes, cubed
½ green pepper, cubed
1/3 cup multicolored quinoa
1 cup water
1 veggie bouillon cube
Taco seasoning https://ourfunstuff.wordpress.com/2013/11/27/seven-layer-dip/
Cayenne pepper to taste

Preparation:
1. Saute onion in olive oil for 3 minutes. Add garlic and jalapeno pepper and continue sauteing until onion is translucent.
2. Add all ingredients to the crock pot (3.5 quarts). We added the tomatoes and beans first, including the water. Add all the other ingredients, except spices. Add the onion mixture.
3. Set crock pot to cook for 4 hours at high or for 8 hours at low. A few minutes before it is finished cooking add the taco seasoning and a dash of cayenne pepper to taste.
4. Serve with cheese sprinkled on it and cheese quesadilla. Pretty traditional Thanksgiving meal, don’t you agree?! Well, it just makes for a very yummy and delicious meal. Enjoy!

Tortilla soup is super delicious with cheese quesadillas.

Tortilla soup is super delicious with cheese quesadillas.

Note: Can easily be used as appetizer for Mexican-style pot-luck. =)

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Hans and I were in the mood for tortilla soup. Most recipes that we came across online were not vegetarian-friendly. So we decided to come up with our own recipe. So we choose the ingredients (including veggies and spices) and just trusted in the Dutch oven magic. Anything that is cooked in a Dutch oven, will by default be amazing, right?!

Ingredients (Makes 4 servings):
½ onion, chopped
3 garlic cloves, minced
½ red pepper, seeded and chopped
1 can (15 ounce) organic garbanzo beans, including liquid
2 cups (16 ounce) medium salsa
1 cup water
1 veggie bouillon cube (½ cube for 1 cup water)
1 cup tricolored quinoa
1 teaspoon cumin
¾ teaspoon chili powder

Preparation (Preparation time approximately 40 minutes)
1. Add all ingredients into the seasoned Dutch oven (8 inch).
2. Place Dutch oven on hot coals and heat, stirring occasionally, for 30 minutes. The quinoa is fully done, when the grain looks translucent and the white-germ has partially detached itself, appearing like a white-spiraled tail.
3. Enjoy with cheese quesadilla.

Note: This recipe can be adapted to accommodate whatever you can find in your pantry. Need to use up potatoes and carrots. Just cut them into small pieces and add to the Dutch oven. No salsa, just use a can of cut tomatoes instead. Don’t like garbanzo beans, just use kidney beans. I would suggest buying organic tomatoes and beans, so you will not have to drain either can before adding them to the dutch oven. For another example, see Tortilla Soup Version 2.
https://ourfunstuff.wordpress.com/wp-admin/post.php?post=216&action=edit&message=6&postpost=v2

Tortilla soup_before cooking

Tortilla soup_before cooking

Tortilla soup

Tortilla soup

Tortilla soup_full meal

Tortilla soup_full meal

 

Healthful benefits:
* Quinoa is glutenfree and rich in protein. It is also a good source of essential amino acids like lysine and acceptable quantities of calcium, phosphorus, and iron.
* Chickpeas are a great source of protein.