Kari Cutler made this delicious and healthy tortilla soup at a South Fork class in February. The prep work is done the day or night before. Perfect recipe for Soccer (or baseball) Moms.
Have a great weekend!
Kari's Healthy Tortilla Soup
The day or night before serving:
2 cups dried beans (black beans, pinto beans, small white beans, black eyed peas or a mixture) or
2-16 oz canned beans
½ medium size sweet onion
1 teaspoon ground black pepper
1 teaspoon sea salt
½ teaspoon cumin
Soak beans in 8 cups of water all day. Drain water. Chop onion. Cook the beans, seasonings, 6 cups of water, and ½ the onion in the Crock pot with the temperature set to “high” overnight.
Also chop the following ingredients the day or night before:
8 stalks celery
½ medium size sweet onion (reserved from step above)
1 bay leaf
1 teaspoon dried basil
Sea salt and ground pepper to taste
Chop carrots and celery, and other half of onion used in slow cooker. Place in a gallon storage bag. Add seasonings and refrigerate overnight. You can add the carrots/celery/onion along with 4 cups of water to the beans in the Crockpot and cook on low during the day, or cook in 4 cups of water in a pot on the stove for approximately 20 minutes from the time the pot boils.
About an hour before you are ready to serve, add:
1 large (28 oz) can diced tomatoes
1 small bag frozen corn
1 large container ready to serve fresh salsa
2 cooked chopped chicken breasts (optional)
1 medium can refried beans (optional)
Serve with any combination of:
Pepper Jack Cheese (cubed or grated)
Makes a large Crockpot of soup—about 12 medium sized bowls. May be frozen for several weeks and re-heated.