Hi all,
Lately the weather has been not so co-operative ...rain, cold ..and along comes feeling tired, sick and what not.
Well, lets warm up to hot hot soup. This soup is so refreshing and delectable that even kids love it .
Ingredients :
1/2 cup each medium sized diced vegetables - yellow onion, red bell pepper and roasted green chili ( you can roast this over the gas range or broil it under the broiler at high for few minutes watching it constantly making sure it does not burn )
1/2 cup canned tomatoes
4-5 cups vegetable broth
2 table spoon finely chopped garlic
1 teaspoon ground cumin
1 cup frozen corn
Chopped cilantro for garnish
Lime wedges for garnish
Monterey jack cheese for garnish ( or any cheese of your choice )
Salt to taste
Crushed tortilla chips
Method :
Just gather all the ingredients and mix them in the slow cooker except the garnish and crushed tortilla chips.
Put it on for 4 hours on high or 7-8 hours on low settings.
After the cooking time check vegetables and add salt to taste as broth may have some salt.
Serving suggestion - Laddle the hot soup in the bowl and garnish with crushed chips and cheese and lime wedges.
Voila ! your soup is ready . Enjoy.
Lately the weather has been not so co-operative ...rain, cold ..and along comes feeling tired, sick and what not.
Well, lets warm up to hot hot soup. This soup is so refreshing and delectable that even kids love it .
Ingredients :
1/2 cup each medium sized diced vegetables - yellow onion, red bell pepper and roasted green chili ( you can roast this over the gas range or broil it under the broiler at high for few minutes watching it constantly making sure it does not burn )
1/2 cup canned tomatoes
4-5 cups vegetable broth
2 table spoon finely chopped garlic
1 teaspoon ground cumin
1 cup frozen corn
Chopped cilantro for garnish
Lime wedges for garnish
Monterey jack cheese for garnish ( or any cheese of your choice )
Salt to taste
Crushed tortilla chips
Method :
Just gather all the ingredients and mix them in the slow cooker except the garnish and crushed tortilla chips.
Put it on for 4 hours on high or 7-8 hours on low settings.
After the cooking time check vegetables and add salt to taste as broth may have some salt.
Serving suggestion - Laddle the hot soup in the bowl and garnish with crushed chips and cheese and lime wedges.
Voila ! your soup is ready . Enjoy.
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