Laura Bush s vegetable soup recipe
Below is a MRR and PLR article in category Food Beverage -> subcategory Recipes.
Laura Bush's Secret Vegetable Soup Recipe
Discover the delightful taste of Laura Bush's vegetable soup with this easy-to-follow recipe.
Ingredients
- 1 1/4 cups pinto beans, soaked overnight and drained- 1 tsp. salt
- 1 bay leaf
- 1 tsp. dried oregano
- 1 lb. tomatoes (fresh or canned), peeled, seeded, and chopped; reserve juice
- 2 ancho chilies
- 1 lb. mixed summer squash
- 4 ears of corn (about 2 cups kernels)
- 1 tsp. ground cumin
- 1/2 tsp. ground coriander
- 2 tbsp. corn or vegetable oil
- 2 yellow onions, diced into 1/4-inch squares
- 2 cloves garlic, finely chopped
- 2 tbsp. red chili powder (adjust to taste)
- 8 oz. green beans, cut into 1-inch pieces
- 4 oz. Jack or Muenster cheese, grated
- 1/2 bunch cilantro leaves, roughly chopped
- Whole cilantro leaves for garnish
Instructions
1. Prepare the Beans: Cook the soaked beans in plenty of water with the salt, bay leaf, and oregano for 1 to 2 hours, until soft but not mushy. Drain and reserve the broth.
2. Prep the Vegetables: Prepare the tomatoes. Open the chili pods, remove seeds and veins, and slice into strips. Cut the squash into large chunks and shave the corn kernels off the cob.
3. Sauté Base Ingredients: Heat oil in a large skillet. Sauté onions over high heat for 1 to 2 minutes. Lower the heat and add garlic, chili powder, cumin, and coriander. Stir well, adding a little bean broth to prevent sticking.
4. Cook the Vegetables: Add squash, corn, green beans, chili strips, cooked beans, and enough broth for a stew-like consistency. Cook gently for 15 to 20 minutes until vegetables are tender.
5. Finish and Serve: Adjust the seasoning to taste. Stir in the cheese and chopped cilantro. Garnish with whole cilantro leaves.
This hearty soup is perfect with cornbread or tortillas. Enjoy a fresh, garden-inspired meal in one dish!
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