De Ma Cuisine

Friday

22

March 2013

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COMMENTS

Dos and Don’ts

Written by , Posted in Thoughts

TacoSoup2I have some instructions for you regarding this soup.

Do add cilantro. It brings just a little bit of brightness.

TacoSoup3

Do respect your Husband’s wishes if he says that no you shouldn’t bring this to lunch with your girlfriends tomorrow because he likes it so much.

TacoSoup4

Do eat this cold with chips, salsa, and Greek yogurt standing beside the kitchen counter tomorrow. Trust me.

TacoSoup6

Don’t not make this.

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That’s all I have to say about that.

TacoSoup

Taco Soup

Last modified on 2013-03-22 00:58:47 GMT. 0 comments. Top.

 

Taco Soup
Recipe Type: Soup, Main, Hearty
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1 t butter
  • pinch ginger
  • pinch allspice
  • 1-2 t coarse red Hawaiian sea salt (or regular sea salt)
  • 1/8 t pepper
  • pinch cayenne
  • 1/4 t red pepper flakes
  • 1 bay leaf
  • pinch cumin
  • 1 t chili powder
  • 1/2 t parsley
  • 1 T red wine vinegar
  • 1 T lemon juice
  • 1 T maple syrup
  • 2 C vegetable stock
  • 1-2 C dried black beans (soaked overnight, drained, and rinsed)
  • 8-10 C water
  • 1 large shallot, chopped
  • 1 large clove garlic, minced
  • 2 T tomato paste
  • 1/2 C brown rice
  • 2 C spinach, roughly chopped
  • 1/2 T cilantro
  • salsa, for topping
  • Greek yogurt (or sour cream), for topping
  • tortilla chips, for topping
  • cilantro, for topping
  • cheddar cheese, grated, for topping
Instructions
  1. Cook beans in Crock Pot with water for 6-8 hours on high.
  2. To beans and liquid add all remaining ingredients except for cilantro, spinach, and toppings. Cook for 1-2 hours on high (or until beans are tender and rice is cooked).
  3. Add spinach and 1/2 T cilantro and cook for 30 minutes more.
  4. Taste and adjust seasoning.
  5. Serve topped with cheese, chips, salsa, yogurt, and a little more cilantro.

 

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