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Spicy Roasted Vegetable Soup with Toasted Tortillas


Spicy Roasted Vegetable Soup with Toasted Tortillas Recipe

Ingredients:
  • 2 pounds large plum tomatoes (about 10)
  • 2 medium onions (about 14 ounces), peeled, halved
  •  
  • 1 1/2x3-inch strip from Mexican cinnamon stick or 1 1/2-inch piece regular cinnamon stick
  • 6 whole black peppercorns
  • 4 large garlic cloves, unpeeled
  • 1 large jalapeƱo chili
  • 2 5 1/2-inch corn tortillas, cut in half
  •  
  • 2 teaspoons chopped canned chipotle chilies*
  • 3 tablespoons olive oil
  • 1 1/4 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 5 cups water
  • 1 1 1/2-pound butternut squash, peeled, halved, seeded, cut into 1/2 to 3/4-inch cubes
  • 3/4 pound red-skinned potatoes, peeled, cut into 1/2 to 3/4-inch cubes
  • 1 teaspoon (or more) salt
  • 1 15- 16-ounce can garbanzo beans (chickpeas), undrained
  • 1/4 pound green beans, trimmed, cut into 1-inch pieces
  • 1 cup corn kernels, cut from 1 large ear (STEP 3) or frozen
  • 1/3 cup (packed) chopped fresh cilantro
  •  
  • Additional 5 1/2-inch corn tortillas
  •  
  • Lime wedges
Directions:
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