I am not much of a soup lover, unless it was made by my Grandma Verkley.
And I’ve never successfully made made a soup from scratch that was edible.
But today… I SUCCEEDED!
I made “Zesty Mexican Soup” using this recipe:
http://www.whfoods.com/genpage.php?tname=recipe&dbid=30
It is full of vegetables and other good things, including:
- collard greens
- black beans
- cilantro
- corn
- green chilies
- diced tomatoes
- green pepper
- garlic
- onion
- pumpkin seeds
First time I’ve ever had collard greens I think! First time I bought any for sure.
Jeff liked it too, except he hates cilantro and found it a little too strong, so I’d use less cilantro for him next time. He also said he’d make it spicier, but he likes to torture his taste buds with heat.
It isn’t cooked very long – really it is just heated up – so everything tastes DELICIOUS.
It was good and spicy too.
I rate this recipe a 5/5 for taste and it was super easy too (especially when your handsome husband helps with the choppin’!)
We’re thinking about making a big batch to freeze or can!
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I made the soup yesterday for supper. It was awesome. I used beet greens instead of collard greens (’cause that’s what I had in the fridge), and tromboncino squash instead of zucchini (’cause that’s what I had in the fridge). I’ll even have my own chili peppers if they get chance to ripen!
I am now adding this soup to my list of winter meal ideas. Yummy with fresh baked bread, mmmm.