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onions olive oil ground cumin ground fennel red pepper collards salt tomatoes beans corn water fresh cilantro
Viewed: 29 - Published at: 10 years agoIngredients
- 1 cup chopped onions
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground fennel
- 1/2 teaspoon red pepper flakes or 1/4 teaspoon cayenne
- 2 cups rinsed, stemmed, and chopped kale or collards
- Salt
- 1 28-ounce can of diced tomatoes
- 1 15-ounce can of beans, drained (black, white, or red beans, field peas, black-eyed peas, etc.)
- 2 cups frozen corn kernels
- 1 cup water or vegetable broth (see page 295)
- Chopped fresh cilantro (optional)
Method
- In a pot on medium heat, saute the onions in the oil until softened, 6 to 8 minutes.
- Stir in the cumin, fennel, red pepper, and kale.
- Sprinkle with salt, cover, and cook until the kale is wilted, 3 or 4 minutes.
- Add the tomatoes, beans, corn, and water and bring to a low boil, stirring often.
- Reduce the heat, cover, and simmer for about 10 minutes.
- Add more water for a brothier soup.
- Add salt to taste and stir in cilantro if you like.
- To prepare this soup in record time, skip chopping and cooking the onions and get flavor from salsa instead.
- (We like Herdez and Pace brands.)
- Instead of a 28-ounce can of diced tomatoes, use a 16-ounce jar of salsa and a 15-ounce can of diced tomatoes.
- And use frozen collards.
- Just heat everything but the greens in a soup pot.
- Add the collards when the soup is hot and simmer until they are tender.
- Sometimes we like to top this soup with crumbled tortilla chips and/or grated cheese, such as Cheddar, Monterey Jack, or asadero.
