Blog Archive

Monday, January 25, 2010

Red Soup

For whatever reason, I had a lot of red colored ingredients in my fridge that needed using-up this weekend. So I made Red Soup (my own invention).

Red Soup
  • olive oil
  • 1 cup chopped red onion
  • 2 cloves minced garlic
  • 1 chopped red bell pepper
  • 2 or 3 cups chopped Swiss chard stalks
  • 3 cups cooked red kidney beans
  • 1 quart diced tomatoes, undrained
  • 1 can whole kernel corn, undrained
  • 4 cups beef or vegetable broth
  • 1 cup quinoa
  • 8-10 cups coarsely chopped Swiss chard leaves
  • 3/4-1 cup Goya cilantro base (or just puree one bunch of cilantro (stems and all) with green chilies, garlic, and onion to make a paste)
  • 1 tsp black pepper
  • 1 tsp whole leaf thyme (1/4 tsp ground thyme)
  • 1 tsp curry powder
  • 1 tsp chili flakes (or less if you don't like spicy food)
  1. Pull out a shiny red pot.
  2. Heat a few tablespoons of olive oil over medium heat and saute onions. Cook until onions are soft, 5 minutes.
  3. Add chard stalks and cook another 5 minutes.
  4. Add garlic then add red bell pepper and cook another 5 minutes.
  5. Pour in tomatoes, corn, beef broth, cilantro base, and other seasonings.
  6. Then add chard leaves and quinoa. Bring to a boil and then let simmer for 15 minutes to cook down the leaves and grain.
  7. Make sure you get Eddie's approval.
  8. Add cooked beans and let simmer 5 minutes to heat beans.
  9. Serve in bowls and sprinkle with cheese.

1 comment:

steph.kelley said...

Looks fabulously delicious. Surprisingly less red than most of the ingreds. would have you expect. :) Just cam back from the farmers market myself, two bundles of carrots in tow: one purple and one yellow! Can't wait to try them. ** Nice new blog design, BTW! xoxo