Sunday, December 23, 2012

Christmas Dinner: Soupapalooza

I have 3 brothers, 16 nieces & nephews and my own 2 children.  On Christmas day we meet to exchange gifts and "break bread" together.  All of my brothers are great cooks and our meals are interesting.  I'm the only one, however, that follows a plant-based diet.  They are all very respectful of my eating style, though. This Christmas we're having a soupapalooza so to speak.  We will all make  a huge crock of soup and shamelessly plug for King of the Christmas Soup bragging rights.  I'm making what I call Southwest Vegetable Noodle.

 2 quarts of vegetable stock
1 seeded and chopped green pepper
1 seeded and chopped red pepper
1 seeded and chopped yellow pepper
1 coarsely chopped onion
2 cans of drained and rinsed black beans
2 garlic cloves crushed
1 can of chopped and seeded chile peppers
1 can of diced tomatoes
1 package of fajita seasoning
salt, pepper, and cumin to taste
2 cups of your favorite twisty pasta cooked
1/2 cup chopped cilantro
serrano peppers if you desire additional heat

Heat stock pot and add onions and peppers and cook for a few minutes add garlic and cook for an additional minute or two.  Toss in all other ingredients (except cilantro) and allow to simmer for 20 minutes.  Toss in cilantro and simmer for 2-3 minutes and serve piping hot.

Some people enjoy corn or avocado or tomatillos.  The great thing about cooking is that there are no rules.  Get in there and change things up and have fun!

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