Laura Bush's vegetable soup recipe - 0 views

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  #1 Ball Mckenzie on 24 Sep 13

   

  Here's Laura Bush's secret vegetable soup recipe.
  
  Here's the components you will want for this vegetable soup recipe:
  
  1-1/four cups pinto beans, soaked overnight and drained
  
  1 tsp. salt
  
  1 bay leaf
  
  1 tsp. dried oregano
  
  1 lb. tomatoes, fresh or canned, peeled, seeded, and chopped juice reserved
  
  two ancho chilies
  
  1 lb. mixed summer squash
  
  4 ears corn (about 2 cups kernels)
  
  1 tsp. ground cumin
  
  1/two tsp. Identify more on this related essay by clicking open in a new browser. ground coriander
  
  two tbsp. corn or vegetable oil
  
  2 yellow onions, reduce 1/4 inch squares
  
  two cloves garlic, finely chopped
  
  2 tbsp. red chili powder, or much more to taste
  
  8 ozs. green beans, reduce into 1-inch lengths
  
  4 ozs. jack or muenster cheese, grated
  
  1/2 bunch cilantro leaves, roughly chopped
  
  Whole cilantro leaves for garnish
  
  Here's how to cook vegetable soup recipe:
  
  Cook the pre-soaked beans for about 1 to 2 hours in lots of water with the salt, bay leaf and oregano. Eliminate them from the heat when they are soft but not mushy, as they will continue to cook in the stew. Drain the beans, and save the broth. Prepare the tomatoes. Open the chili pods and eliminate the seeds and veins then cut the chilies into narrow strips. Cut the squash into big pieces. Shave the kernels from the corn.
  
  Heat the oil in a huge skillet, and saute the onions more than higher heat for 1 to 2 minutes. Decrease the heat, add the garlic, chili powder, cumin and coriander and stir every little thing with each other. Add a tiny bean broth, so the chili doesn't stew for 5 minutes. Stir in the squash, corn, green beans, and chili strips along with the cooked beans and sufficient broth to make a fairly wet stew. Cook gradually until the vegetables are done, about 15 or 20 minutes. Taste the stew and adjust the seasoning. Stir in the cheese and chopped cilantro, and garnish with entire leaves of cilantro.
  
  Serve with cornbread or tortillas. A wonderful 1-dish meal if you have a garden or have just visited the Farmer's Marketplace.

   

  <div class="cArrow"> </div><div class="cContentInner">Here's Laura Bush's secret vegetable soup recipe. <br /> <br /> Here's the components you will want for this vegetable soup recipe: <br /> <br /> 1-1/four cups pinto beans, soaked overnight and drained <br /> <br /> 1 tsp. salt <br /> <br /> 1 bay leaf <br /> <br /> 1 tsp. dried oregano <br /> <br /> 1 lb. tomatoes, fresh or canned, peeled, seeded, and chopped juice reserved <br /> <br /> two ancho chilies <br /> <br /> 1 lb. mixed summer squash <br /> <br /> 4 ears corn (about 2 cups kernels) <br /> <br /> 1 tsp. ground cumin <br /> <br /> 1/two tsp. Identify more on this related essay by clicking <a href="http://drlauramaciuika.com/" rel="nofollow">open in a new browser</a>. ground coriander <br /> <br /> two tbsp. corn or vegetable oil <br /> <br /> 2 yellow onions, reduce 1/4 inch squares <br /> <br /> two cloves garlic, finely chopped <br /> <br /> 2 tbsp. red chili powder, or much more to taste <br /> <br /> 8 ozs. green beans, reduce into 1-inch lengths <br /> <br /> 4 ozs. jack or muenster cheese, grated <br /> <br /> 1/2 bunch cilantro leaves, roughly chopped <br /> <br /> Whole cilantro leaves for garnish <br /> <br /> Here's how to cook vegetable soup recipe: <br /> <br /> Cook the pre-soaked beans for about 1 to 2 hours in lots of water with the salt, bay leaf and oregano. Eliminate them from the heat when they are soft but not mushy, as they will continue to cook in the stew. Drain the beans, and save the broth. Prepare the tomatoes. Open the chili pods and eliminate the seeds and veins then cut the chilies into narrow strips. Cut the squash into big pieces. Shave the kernels from the corn. <br /> <br /> Heat the oil in a huge skillet, and saute the onions more than higher heat for 1 to 2 minutes. Decrease the heat, add the garlic, chili powder, cumin and coriander and stir every little thing with each other. Add a tiny bean broth, so the chili doesn't stew for 5 minutes. Stir in the squash, corn, green beans, and chili strips along with the cooked beans and sufficient broth to make a fairly wet stew. Cook gradually until the vegetables are done, about 15 or 20 minutes. Taste the stew and adjust the seasoning. Stir in the cheese and chopped cilantro, and garnish with entire leaves of cilantro. <br /> <br /> Serve with cornbread or tortillas. A wonderful 1-dish meal if you have a garden or have just visited the Farmer's Marketplace.</div>

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