Spicy Roasted Vegetable Soup with Toasted Tortillas

Spicy Roasted Vegetable Soup with Toasted Tortillas
Photo by Brian Leatart

Ingredients

  • 2 pounds large plum tomatoes
  • Lime wedges
  • 1 large jalapeño chili
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 cup corn kernels or frozen
  • ¼ pound green beans
  • + 14 more ingredients
    • 1 ¼ teaspoons dried oregano
    • 2 5 1/2-inch corn tortillas
    • 3 tablespoons olive oil
    • 1 15- to 16-ounce can garbanzo beans (chickpeas)
    • 1/3 cup fresh cilantro
    • ¾ pound red-skinned potatoes
    • 5 1/2-inch corn tortillas
    • 2 medium onions (about 14 ounces)
    • 5 cups water
    • 6 whole black peppercorns
    • 4 large garlic cloves
    • 2 teaspoons canned chipotle chilies
    • 1 1 1/2-pound butternut squash
    • 1 1/2x3-inch strip from Mexican cinnamon stick or 1 1/2-inch piece regular cinnamon stick

Preheat broiler. Line baking sheet with heavy-duty foil. Place tomatoes close together on prepared sheet. Broil close to heat source until blackened in spots, turning once with tongs, about 2 minutes per side. Transfer tomatoes to plate and cool. Place onion halves close together on same sheet. B...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network