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Tex-mex Potato Soup

What you need: 

2 large baking potatoes, thinly sliced
1 poblano pepper, diced
2 carrots, chopped
1 zucchini, diced
1 large onion, thinly sliced
1 can black beans
5 cloves garlic, crushed and chopped
approx. 8 cups water
chili powder
oregano
thyme
rosemary
cumin
salt and pepper

What you do: 

Add potatoes, poblano, carrots, onion, and garlic to large soup pot on medium heat. The vegetables themselves create enough moisture for saute-ing, but feel free to add a splash of olive oil or vegan wine. After about 10 minutes, add herbs and continue to cook for another 15-20 minutes on med-high heat. Once the vegetables are tender, add water and more herbs + salt and pepper to taste. Cook, stirring occasionally, for at least another hour or two on med-low. I recommend garnishing each bowl with a dollop of vegan sour cream.

Preparation Time: 
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

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