You know time is racing by when another Recipe Redux comes up and you swear you just posted the last one. Has it really been a month since then? Peter and I have been so swamped with work and other obligations that we’ve barely had time to stop and smell the roses.
Go through your pantry, cupboards, freezer, or fridge; what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.
If you’ve been reading for a while, you’ll know we’re no strangers to excess amounts of single ingredients in the THIH household. It’s a hazard of being married to someone who buys in bulk for a household of two-plus-hungry-pup. You may recall the following
pathetic attempts to use up certain extra ingredients:
The latest pantry prize came to me last week when I heard a snuffling from behind our pantry door. I opened the door to discover Madeline had ensconced herself at the bottom of the pantry, surrounded by dried Rancho Gordo beans that she was happily swallowing one-by-one. The image brought back unpleasant memories of the red lentil disaster.
So, beans it was! This fiber-packed soup is light-but-filling, and the flavor of fresh lime ties everything together. Feel free to use canned beans and frozen corn, but the lime should be fresh if possible. Enjoy this soup hot or cold with a side of avocado-topped salad.
One-half cup dried beans down, nine cups to go.
Madeline? Well, let’s just say that she’s banished from the kitchen for a while.
Tomato-Corn Tortilla Soup with Fresh Lime
Prep Time: 10 minutes + bean time if needed
Cook Time: 20 minutes
Ingredients (Serves 4)
- 2 cups vegetable broth
- 1 cup frozen corn
- 1 cup tomatoes, diced (boxed, bottled, or canned is fine)
- 1/2 cup dried beans, cooked or 1-15oz can beans, preferably unsalted
- 1/2 teaspoon oregano, dried
- 1/2 teaspoon salt
- Juice from 2 limes
- 1/2 tortilla, sliced into strips 1/4-inch by 2-inch (optional)
- Oil for frying (optional)
- Fresh parsley for garnish (optional)
In a large pot, heat the vegetable broth to a boil. Add the frozen corn and allow to warm through, approximately 1 minute. Add the diced tomatoes, beans, oregano, and salt, and stir. Turn off heat, add lime juice, and set aside, allowing flavors to meld.
Optional tortilla strips: In a small pot frying plan, heat an inch of oil over medium heat to 350 degrees F, until the surface starts to shimmer. Add tortilla strips so that they form a single layer, frying in batches if necessary. Allow to fry for 1 to 2 minutes, until strips are crispy and slightly puffy. Remove and drain on a paper towel.
Alternatively, spread tortilla strips on a lined baking sheet and bake at 350 degrees F for 10 minutes, stirring halfway through baking.
Ladle soup into a bowl, garnish with tortilla strips and fresh parsley if desired, and enjoy!