Here’s Laura Bush’s secret vegetable soup recipe.
Here’s the components you will need because of this vegetable soup recipe:
One 1/4 cups pinto beans, soaked overnight and drained
1 tsp. salt
1 bay leaf
One tsp. dried oregano
1 lb. tomatoes, fresh or canned, peeled, seeded, and chopped; juice reserved
2 ancho chilies
1 lb. mixed summer squash
4 ears corn (about 2 cups kernels)
1 tsp. ground cumin
1/2 tsp. ground coriander
2 tbsp. corn or vegetable oil
Two yellow onions, cut 1/4 inch squares
2 cloves garlic, finely chopped
2 tbsp. red chili powder, if not more to taste
8 ozs. green beans, cut into 1-inch lengths
4 ozs. jack or muenster cheese, grated
1/2 bunch cilantro leaves, roughly chopped
Whole cilantro leaves for garnish
Here’s how you can cook vegetable soup recipe:
Cook the pre-soaked beans for approximately 1 to 2 hours in a good amount of water using the salt, bay leaf and oregano.
Remove them from your heat if they’re soft yet not mushy, because they will continue in order to smoke in the stew. Drain the beans, and save the broth. Prepare the tomatoes. Open the chili pods and take off the seeds and veins; then cut the chilies into narrow strips. Cut the squash into large pieces.
Shave the kernels from your corn.
Heat the oil in a very large skillet, and saute the onions over high heat for 1 or 2 minutes. Lower the high temperature, add the garlic, chili powder, cumin and coriander and stir everything together.
Add a little bean broth, and so the chili doesn’t stew for 5 minutes. Stir inside the squash, corn, green beans, and chili strips along using the cooked beans and enough broth to produce a fairly wet stew.
Cook slowly before the vegetables are carried out, about 15 or 20 mins. Taste the stew and adjust the seasoning. Stir inside the cheese and chopped cilantro, and garnish with whole leaves of cilantro.
Serve with cornbread or tortillas. A great one-dish meal in case you have a garden or have just visited the Farmer’s Market.