| 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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