Tortilla Soup

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1 package butternut squash from TJ’s (about 2 lbs, peeled and cut into chunks)

1 package shredded green cabbage from TJ’s (10 oz, I think)

About 3 large carrots, chopped

About 3 stems celery (leaves can be left on), chopped

2 yellow onions, peeled and chopped

Several cloves garlic, peeled and minced

1 red bell pepper

(Tomatoes would be good, but none of them looked nice when I made this)

1 package Soyrizo

1/2 package frozen white corn

Tortilla chips

2 bouillon cubes

Taco seasoning

Chile powder


Red pepper flakes

Olive oil

Soy sauce


Saute the celery, onions, carrots, bell pepper, and garlic in olive oil, with taco seasoning added, until soft and starting to brown. Add the squash and cabbage, add water to cover, and simmer till tender. Blend till smooth, using an immersion blender. Taste and adjust seasoning with the taco seasoning, chile powder, pepper flakes, soy sauce, salt, and sugar. Brown and crumble the soyrizo in a different pan, then add the soyrizo and corn to the pan and simmer to cook the corn through. Serve with tortilla chips crumbled in.


Written by orata

December 15, 2009 at 2:14 pm

Posted in recipes

Tagged with , , ,

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