Southwestern Soup

Temps got down in the 50s recently, and I wanted to celebrate with soup. If I suggest soup for supper during the summer, I get the *look* from my family. The one suggesting I may be certifiable. So when the temps dip down to something not sweat inducing, I'm gonna make a pot of soup. And I did.

Southwestern Soup

One onion, chopped
3 cloves garlic, chopped
2 cans black beans, drained and rinsed
One can diced tomatoes with mild chiles
One can corn
1 t. chili powder
1/2 t. cumin
1/2 t. paprika
4 c. vegetable stock

Saute the onion and garlic in olive oil in a Dutch oven until softened. Add the remaining ingredients and season with salt and pepper to taste. Bring to a boil and reduce heat to simmer for 30 minutes. To serve, spoon the soup into a bowl and crunch tortilla chips on top.

I had no leftovers. Made me sad.

But Where's the Rum Chili

It has been a hot summer. Well, every summer here is hot, that's a fact. Some years have been worse than others and I am VERY THANKFUL to have an air conditioner that works. One year our ac went out at least five times. Five times! When I hear about my friends having ac issues, I can sympathize, truly.

So why would I make chili in the summer? True, I generally think of chili on cool autumn or cooler winter evenings as a real comfort kind of food. But I was looking in my pantry when I came across some rum I had bought earlier in the year for a rum cake. I told my family I was making chili for supper and they all gaped at me. When I oh so casually mentioned it was made with rum, I definitely got their attention. And interest. And "is the chili ready yet?" questions.

But Where's the Rum Chili

Olive oil
2 T. chili powder
One can diced tomatoes
One can diced tomatoes with chiles
One onion, chopped
2 T. rum
2 cans kidney beans, rinsed and drained

Saute the onion in olive oil until softened. Add the remaining ingredients and stir to mix well. Bring to a boil, reduce heat and simmer for about 20 minutes. Salt and pepper to taste.

I'm sure I don't need to mention there were no leftovers.

Mexican Lime Soup

Despite the fact that we've had to turn on the ac recently, we had a day of rain. And nothing is nicer than a day of rain (and thunder and lightning!) than coming home to a hot soup. We've been on a mushroom and corn kick lately, so this fit right in.

Mexican Lime Soup

One onion, chopped
One package sliced mushrooms
2 bay leaves
3 cloves garlic, minced
2 containers vegetable stock (about 8 cups, total)
One can diced tomatoes and chiles
2 ears of corn, husks and silk removed, sliced into rounds
5 potatoes, quartered
Cilantro
3 limes
Avocados, sliced

Saute the onion and mushrooms until softened. Add the vegetable stock, bay leaves, corn, potatoes and diced tomatoes. Bring to a boil, reduce heat and cover. Simmer for about 30 minutes, until potatoes are softened. Stir in chopped cilantro and squeeze the juice from the three limes into the soup. Serve over a bowl of corn chips and topped with avocados. Enjoy!