Flavors of the Southwest--Todo en la Caldera

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Todo en la Caldera

 

Recipe By :Flavors of the Southwest, Robert Oser

Serving Size : 8 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 red or green bell pepper -- diced

fresh chiles, any variety -- roasted, peeled & minced,

to taste

2 tablespoons extra virgin olive oil

3 cloves garlic -- (to 4) minced

1 large onion -- chopped

2 medium zucchini -- chopped

1 cup corn -- cut fresh from cob

5 ripe tomatoes -- (to 6) chopped

1 teaspoon chili powder

1 teaspoon cumin powder

2 tablespoons minced fresh parsley or cilantro

juice of 2 limes

salt free vegetable seasoning to taste

vegetable stock or water to cover

 

In a large, heavy pot, saute the onion, zucchini, bell peppers, and chiles in

the olive oil until tender. Add the garlic and saute 2 to 3 minutes longer. Add

the rest of the ingredients and enough stock or water to cover. Bring to a boil,

reduce the heat, and simmer about 1 hour, or cook in a crockpot.

 

Serve hot with cornbread. For the more adventurous, place a bowl of salsa or

bottle of Tabasco on the table.

 

VARIATIONS:

 

You may skip the oil and braise the vegetables in a little stock or even a food

imported beer. In fact, even if you use the oil, the beer will add a nice

flavor.

 

A little grated Monterey Jack or jalapeno Jack cheese or soy cheese sprinkled on

top makes the soup more festive.

 

If you can find them in your area, try chopping a couple of tomatillos into the

soup.

 

Beans of any variety (kidney, pinto, anasazi, etc.) make a good addition.

 

Hominy or posole is especially good in this soup.

 

S(ISBN):

" 1-57067-049-8 "

Copyright:

" 1998 "

 

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Per Serving (excluding unknown items): 78 Calories; 4g Fat (41.9% calories from

fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 15mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0