Laura Bush's Vegetable Soup Recipe

Here is the recipe for Laura Bush's secret soup with vegetables. Here are the ingredients you need for this vegetable soup recipe: 1-1/4 cups of black beans, soaked overnight and drained 1 tsp. salt 1 bay leaf 1 tsp. dried oregano 1 pound fresh or canned tomatoes, peeled, seeded and chopped, juice reserved 2 ancho chiles 1 pounds zucchini mixture of 4 ears corn (about 2 cups kernels) 1 tsp. ground cumin 1 / 2 tsp. 2 tablespoons ground coriander. corn or vegetable oil 2 yellow onion, chopped 1 / 4 inch squares 2 cloves garlic, minced 2 tbsp. red chili powder, or more to taste 8 oz green beans, cut into 1-inch lengths 4 ounces. Jack or Muenster cheese, grated 1 / 2 bunch cilantro leaves chopped cilantro for garnish whole leaves This is the recipe for cooking vegetable soup: pre-soaking the beans cook for 1 to 2 hours in plenty of water with salt, the bay leaves and oregano. Remove from heat when they are soft but not soft, it will stew. Drain the beans and save the broth. Prepare the tomatoes. Open chile pods and remove seeds and veins, then cut the pepper into thin strips. Cut the pumpkin into chunks. Shave the corn kernels. Heat oil in large skillet, fry the onion over high heat for 1 to 2 minutes. Reduce heat, add garlic, chili powder, cumin and coriander and stir everything together. Add a little 'bean soup, so the chili does not stew for 5 minutes. Add the pumpkin, corn, green beans and strips of chili with beans and enough broth to make a fairly wet stew. Simmer until vegetables are done, about 15 or 20 minutes. Stew Taste and adjust salt and pepper. Add cheese and chopped cilantro, and garnish with whole cilantro leaves. Serve with cornbread or tortillas. A large dish meal if you have a garden or just visit the Farmer's Market. Feel free to publish this article provided that you keep all links live and click. Click here for recipes, recipes, free recipes and foods.

Garden Patch Soup Recipe

Each year the summer ends, I'm waiting for heating and cooking fill the house with wonderful aromas of soups and stews. It's fun to change our meal planning from lighter summer foods fall menus. Eating is the season to enjoy certain foods when they are at their most mature and cooler. Fall is the height of the harvest season for many fruits and vegetables. In late summer, the gardens are full of ingredients to create tasty meals of pot, as Garden Patch Soup. This soup is rich in nutritious and tasty vegetable. It was a soup restaurant patrons for over twenty years. That's right. For over 20 years, my restaurant customers have counted on this soup to be present at every fall. The restaurant is closed to service customers favorite recipes. The soup recipe calls for meat, but you can use chicken or pork or you can leave all the meat, add beans and most vegetables. Remains of chile can be substituted for beans. As you can see, this soup recipe is quite flexible. The recipe has many variations as there are kitchen, but no matter how you decide to change the recipe, it will be delicious. Make this soup restaurant recipe for success that you and your family warm, healthy, happy and grateful for the fall from grace as the weather turns cold. Enjoy your restaurant soup recipe and the company of those who share with! Garden Patch Soup Preparation time: 30 minutes. Serves 8-10. Ingredients: 1 pound lean ground beef 1 onion, chopped 2 quarts water 2 1 / 2 tablespoons au jus seasoning mix (to taste) 2 1 / 2 tablespoons taco seasoning mix 2 1 / 4 teaspoons chili powder 14 oz can of chopped tomatoes 7 ounces tomato sauce 8 ounces of whole kernel corn or 8 ounces of liquid as possible with the 3 cups of vegetables (broccoli, cauliflower, green beans, zucchini , peppers, celery or any other what you like and have available) 1 / 3 cabbage (1 1 / 2 cups), chopped 8 ounce can beans, drained and rinsed the remains of chile (or) Instructions: Boil water one pot while the water is heating, brown the ground beef and onion in a skillet When water boils, add the seasonings, tomato, tomato sauce, corn with liquid, beans and choice of mixtures Drain vegetables with meat and add the meat to the pot to a boil and cook until vegetables are tender crisp add the cabbage and remove the soup from heat let stand a few minutes to cook the cabbage Correct the seasoning of the soup and enjoy great fall season!