Chef Boy
02-20-2009, 03:58 PM
This simple-to-prepare soup just received rave reviews at my last poker game. It certainly gets the award for most canned stuff ever in a Chef Boy poker recipe! But, it tastes good. I'm posting mostly the basic recipe, with my notes where appropriate. This recipe is easliy doubled or tripled (I tripled the basic recipe and came out with enough for 8 - most had second bowls, and I had some for the next day.
Tostada Soup
Makes 4 Servings
1/2 lb ground pork or beef (this should be increased to as much as one pound, even in the basic recipe. I used half pork and half beef.)
1 C chopped onion (any color will do)
1 can (16 oz) good whole tomatoes, drained and chopped, jiuce reserved
1 can (15 oz) pinto beans, drained
1 can (8 oz) tomato sauce
1 C water (Wait! We don't cook with no water - beer works well here. Have a second one for yourself)
2/3 to 1 C Pace picante sauce, to taste (I used a full cup, and mixed it about 2/3 regular and 1/3 hot. Adjust to your own taste buds)
1/4 t ground cumin (We're not making chile, but I like cumin and recommend using at least 1/2 t of cumin here)
Tortilla chips, coarsly crushed (optional)
Shredded cheese
Shredded lettuce
Sliced green onion
Sour cream
Start sauteing the chopped onion in a little oil in a pot big enough to hold your soup. Season with salt and pepper. When the inion starts to get soft, add the meat to brown, seasoning again with salt and pepper. After the meat is brown (drain the fat, if desired), add the tomatoes and their juice, the beans, the tomato sauce, the water (or beer), the picante sauce and the cumin. Cover and simmer for as long as you like to simmer soup, at least 15 minutes.
Ladle the soup into bowls, topping with the chips, cheese, lettuce (yes, this works), onions, sour cream and more hot sauce to taste.
Tostada Soup
Makes 4 Servings
1/2 lb ground pork or beef (this should be increased to as much as one pound, even in the basic recipe. I used half pork and half beef.)
1 C chopped onion (any color will do)
1 can (16 oz) good whole tomatoes, drained and chopped, jiuce reserved
1 can (15 oz) pinto beans, drained
1 can (8 oz) tomato sauce
1 C water (Wait! We don't cook with no water - beer works well here. Have a second one for yourself)
2/3 to 1 C Pace picante sauce, to taste (I used a full cup, and mixed it about 2/3 regular and 1/3 hot. Adjust to your own taste buds)
1/4 t ground cumin (We're not making chile, but I like cumin and recommend using at least 1/2 t of cumin here)
Tortilla chips, coarsly crushed (optional)
Shredded cheese
Shredded lettuce
Sliced green onion
Sour cream
Start sauteing the chopped onion in a little oil in a pot big enough to hold your soup. Season with salt and pepper. When the inion starts to get soft, add the meat to brown, seasoning again with salt and pepper. After the meat is brown (drain the fat, if desired), add the tomatoes and their juice, the beans, the tomato sauce, the water (or beer), the picante sauce and the cumin. Cover and simmer for as long as you like to simmer soup, at least 15 minutes.
Ladle the soup into bowls, topping with the chips, cheese, lettuce (yes, this works), onions, sour cream and more hot sauce to taste.