Source: Ana María Kruger. Indianapolis, IN. 1998
Makes 10 servings.
Preparation time: 2 hours
Tips: Hearty, low calorie soup.
Minestrone - Texas Style
Vegetable, Bean, Chili Powder
Ingredients
Preparation
2 garlic cloves, minced
2 tablespoons olive oil
2 quarts home made chicken broth (8 cups), see note (1)
1 tablespoon chili powder
28 ounces canned diced tomatoes
10 ounces canned tomato sauce
1 stalk celery, chopped
1/2 medium onion, chopped
7 ounces canned pinto beans ( about 1/2 can), approximately
7 ounces canned garbanzo beans (about 1/2 can), approximately
5 ear fresh corn, see note (2)
2 fresh zucchini, diced
1 cup fresh cauliflower, cut small pieces
2 teaspoons salt
1 serrano pepper, chopped
1. In large pot heat olive oil, add chopped celery, onion and garlic, saute for 5 minutes. Add diced tomatoes, tomato sauce, chili powder, serrano pepper, salt and chicken broth. If using can or powdered chicken bouillon decrease amount of salt. Simmer for about 45 minutes.
2. Drain pinto and garbanzo beans. Add beans, cauliflower, zucchini and corn. Simmer for another 30 to 45 minutes.
Serve hot.
NOTE: 1) If using canned or powder bouillon instead, reduce salt called for.
2) May use frozen kernels, about 2 cups.
Makes about 10 servings.
