Wednesday, February 25, 2009

Hearty Tex-Mex Soup

On Sunday, I definitely needed some warm comfort food.  This healthy recipe will have the hungriest appetites satisfied!   

It's a very versatile soup, so don't worry if you don't have all of the ingredients-- vegetables can be subbed with different things or left out completely.  If you're crunched for time, it's really easy to whip up. 

Just saute the onion and garlic and dump everything else in! Voila!   Save more time if you're a little short on it and use canned beans and frozen vegetables.  

Hearty Tex-Mex Soup

1/2 Red Onion
2 Garlic cloves-- crushed
4 Carrots chopped
1 carton of Mushrooms
1 can Black Beans
1/2 to 1 cup Corn
1/2 to 1 cup Peas
1 carton of frozen Spinach 
1 can diced Tomatoes
1 Jalapeno Pepper -- If you don't like that much heat, de-seed. 
1 T. Cumin, Cilantro, Chipotle and Cayanne
1/2 T. Paprika and Crushed Red Pepper
2 TBS Nutritional Yeast-- optional

Simmer onion and garlic in olive oil
In no real order, chop and toss the rest of the ingredients in.  Let simmer for about an hour or longer.  It tastes great the next day, too!  Garnish with avocados, pumpkin seeds and a splash of lime!  

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