| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Beans, Ethnic, Sf chronicl, Soups & ste |
4 |
Servings |
INGREDIENTS
| 1 |
|
Onion; chopped |
| 2 |
|
Garlic cloves; chopped |
| 1/4 |
ts |
Cumin powder |
| 4 |
c |
Beef stock OR chicken stock |
| 1 |
|
Carrot; sliced |
| 1 |
|
Zucchini; sliced |
| 1/4 |
|
Head cabbage; thinly sliced |
| 2 |
c |
Tomatoes; diced |
| 1 |
c |
Beans in a Pot Master Recipe |
| 4 |
sl |
Monterey jack cheese |
|
|
Tortilla chips |
|
|
Fresh cilantro |
|
|
Lime juice |
INSTRUCTIONS
THIS IS A LEFTOVER RECIPE FOR USE WITH THE BEANS IN A POT MASTER RECIPE
Saute onion and garlic in a little vegetable oil. Season with cumin, then
add stock, carrot, zucchini, cabbage, tomatoes and beans. Simmer 15-20
minutes, until vegetables are tender.
Place slice of cheese in soup bowl, ladle soup over cheese. Sprinkle with
tortilla chips, add sprinkling of cilantro and a squeeze of lime juice.
Recipe by: SF Chronicle; Jun 7, 1995 - WEEKEND COOK
Posted to MC-Recipe Digest V1 #1000 by Judi Moseley <judi@moseleygroup.com>
on Jan 10, 1998
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