south of the border soup

south of the border soup

Make sure you use red and yellow bell peppers for this soup. The colors contrast beautifully with the brilliant green cilantro for a festive dish. If you prefer vegan chowder, stir in 2 cups of your favorite unsweetened non-dairy milk after your soup is ready. Heat through and serve.

2 Tbs. canola oil
1 large onion, chopped
3 garlic cloves, minced or pressed
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 1/4 cups vegetable broth, divided
2 Tbs. flour
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. oregano
6 cups water
2 Tbs. vegetarian Worcestershire sauce
1 pound Yukon Gold potatoes (about 4-5 medium), peeled and diced
2 cups frozen corn
1 4-oz. can diced green chilies, undrained
1 14-oz. can pinto beans, drained
1/2 cup fresh cilantro, cleaned and chopped
Salt and pepper to taste

1. In a large stewpot over medium heat, sauté the onion and garlic in the canola oil until the onion is translucent. Add the bell peppers. Stir in 1/4 cup vegetable broth, flour, cumin, chili powder, and oregano. Cook for about 5 minutes.

2. Add remaining 2 cups vegetable broth and water. Stir in Worcestershire sauce. Add potatoes and bring soup to a boil. Reduce heat to low and simmer, uncovered, for about 15 minutes. Increase heat to medium and stir in frozen corn, green chilies, pinto beans, and cilantro. Cook for about 5 more minutes until ingredients are heated through.

3. If making chowder, add soy milk and heat through. Serve with warm tortillas, tortilla chips, or a green salad. Optional: Mexican beer with a lime wedge.

hungarian bean soup

Making a big pot of soup chockfull of vegetables is a weekend ritual around here, and Hungarian Bean Soup is a favorite.

2 Tbs. olive oil
2 celery stalks, finely chopped
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 cloves garlic, minced or pressed
6 cups vegetable stock (if you prefer, use vegetarian chicken-flavor broth)
2 bay leaves
1 14-oz. can pinto beans, drained
1 tsp. Hungarian paprika
1 tsp. oregano
1 tsp. basil
Salt and freshly ground pepper to taste

1. Heat olive oil in a large stewpot. Sautè celery, onion, carrots, and garlic until vegetables begin to soften (about 10 minutes).

2. Add vegetable stock; heat to boiling. Reduce heat; add bay leaves, cover, and simmer until celery is soft (about 30 minutes). Add pinto beans, paprika, oregano, and basil. Cook for an additional 5 minutes.

3. Add salt and pepper to taste. Discard bay leaves and serve with sides of salad and/or crusty peasant bread.

bbq veggie chili

Savor the smoky barbeque taste in this veggie chili. The Portobello mushrooms add a nice “meaty” taste.

2 Tbs. canola oil
1 large onion, chopped
4 garlic cloves, pressed or minced
2 stalks celery, trimmed and chopped
3 cups vegetable broth
1 28-oz. can diced tomatoes
1 Tbs. mustard
2 Tbs. sugar
2 tsp. chili powder
1/2 tsp. cumin
1 tsp. chipotle chiles in adobo sauce (more if you prefer a spicier flavor)
1 Tbs. molasses
1/2 tsp. salt
2 Tbs. apple cider vinegar
1 Tbs. vegan Worcestershire sauce (we used Annie’s)
1 15-oz. can chili beans, rinsed and drained
1 15-oz. can pinto beans, rinsed and drained
2 large Portobello mushroom caps, chopped

1. Heat canola oil in a large stewpot over medium heat. Sautè onion, garlic, and celery until onion is translucent. Add vegetable broth and tomatoes, and stir to combine.

2. Add next nine ingredients (mustard through Worcestershire sauce), and stir to combine. Increase heat and bring to a boil. Reduce heat to low; cover and simmer for 20 minutes.

3. Add chili beans, pinto beans, and chopped Portobello mushrooms. Stir to combine. Cover and simmer for an additional 15 minutes or until all vegetables are tender.

Serving suggestion: Serve with Beer Batter Bread.

homemade refried beans

Rebecca Valencia says that her children love these homemade refried beans. If you like spicy food, add cumin or jalapeños to the saucepan.

1/2 lb. dry pinto beans
1/2 cup of kidney beans
1 handful of Navy beans (or Great Northern beans or other white beans)
1 – 2 Tbs. olive oil

1. Pour the beans into a crockpot and fill to the top with water. Cook on low for about 9 hours or on high for 5 or 6 hours. When the beans are tender, add salt to taste. Pour the bean broth into a bowl and set aside.

2. Pour the beans into the blender. Gradually add the bean broth and puree the beans. Don’t add too much water-the beans will be soupy instead of thick and creamy.

3. Heat olive oil in a large saucepan. Add the pureed beans and cook until heated through. Serve with your favorite Central or South American dishes, or refrigerate and reheat for a later meal.