~Mexican Tortilla Soup~

Today was a cold and dreary day, and what better to eat than a comforting bowl of soup?
Some of our friends came over today to have a "Planting Party" and so three of us girls got in the kitchen and made lunch for the elder sisters and moms......A day of delightful fellowship, and Delicious dining! ;-)








Mexican Tortilla Soup~

4 Cups Carrots-Chopped
2 Cups Celery-Chopped
2 TB. Crushed or minced Garlic
1/4 Cup Chopped Onion
2 TB. Extra Virgin Olive Oil
1 28 oz. can Fire Roasted Tomatoes
1 14.5 oz. can of Adobo Seasoned Tomatoes
1 TB. Chili Powder
1 Tsp. Cumin Powder
1 Tsp. Onion Powder
1/2 Tsp. Garlic Powder
4 Cups Cooked Brown Rice
3 1/2 Cups Pinto Beans
8-10 Cups Pure Water
2 TB. Salt --or to taste
1-2 Cups Tortilla Chips
Cilantro for garnishing


Saute the crushed garlic and olive oil. Add Carrot, Celery, and Onion and saute till the veggies are tender. Stir in the Chili powder, Onion powder, Garlic powder, salt, and cumin. Pour in the Tomato sauce and water, and stir. Simmer on the stove for about 20 minutes, or until the vegetables are tender. Add the cooked Pinto beans and cooked brown rice and cook until heated through. Garnish with cilantro and tortilla chips and serve!


Enjoy your soup!

Christ's Blessings,

Miss Lizzy