Geezer Tortilla Soup
Ingredients
- 1 large tomato, chopped
- 1 can chicken broth
- 6 large carrots, peeled and cut into rounds 1 tsp cumin
- 2 large onions, chopped coarsely 1 tsp chili powder
- 2 cups shredded cabbage 1/8 tsp red pepper
- 2 cans tomato paste 2 tsp Worcestershire sauce
Instructions
- 1
Wash beans and soak overnight in cold water; drain.
- 2
Put beans in Dutch oven, add 2 1/2 qts water and 1 onion, chopped
- 3
simmer 1 hour. Add other ingredients and simmer 2 1 can green chilies, chopped
- 4
hours. 2 cloves garlic, minced
- 5
1 tbs olive oil
- 6
VEGETABLE SOUP LEATHER 1 can beef bouillon
- 7
1 soup bone with a good amount of meat on it 1 1/2 cups water
- 8
4 medium potatoes, peeled and cubed 1 1/2 cups tomato juice
- 9
Boil soupbone in lightly salted water about 1 hour. 1 tbs A-1 sauce
- 10
Replenish water as needed. Drain bone from pot, 3 flour tortillas, cut in 1 1/2in strips
- 11
remove marrow and meat from bone and setaside. 1/4 cups shredded cheddar cheese
- 12
Bring stock to boil and stir in marrow and meat. Add Sauté first three ingredients in olive oil in skillet until
- 13
vegetables and simmer until potatoes are beginning soft. In Dutch oven or large pot, combine tomato,
- 14
to soften. Strain vegetables from stock and let cool beef bouillon, chicken broth, water, tomato juice,
- 15
on paper towels. Bring stock to boil and let boil until spices, and sauces. Add sautéed mixture and bring
- 16
reduced to thick liquid. Scrape sides and bottom to boil. Lower heat and simmer 1 hour. Add tortilla
- 17
frequently to prevent scorching. When thick, add strips and simmer 10 minutes more. Serve in bowls
- 18
tomato paste. Stir frequently until liquid is reduced topped with a sprinkle of cheddar cheese.