Spicy Roasted Vegetable Soup with Toasted Tortillas

Spicy Roasted Vegetable Soup with Toasted Tortillas
Photo by Brian Leatart

Ingredients

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

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

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