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World Famous International Soup Recipes:
SPICY ROASTED VEGETABLE SOUP WITH TOASTED TORTILLAS
Aromatic soup base
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
6 whole black peppercorns
4 large garlic cloves, unpeeled
1 large jalapeño chili
2 5 1/2-inch corn tortillas, cut in half
2 teaspoons chopped canned chipotle
To finish soup
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 pound red-skinned potatoes, peeled, cut into 1/2- to 3/4-inch cubes
1 teaspoon (or more) salt
1 15- to 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 - add a squeeze of fresh
lime juice to each bowl.
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