Title: Tortilla Soup with Pintos
Categories: Beans, Ethnic, Sf chronicl, Soups & ste
Yield: 4 Servings

1 Onion; chopped
2 Garlic cloves; chopped
1/4 ts Cumin powder
4 c Beef stock OR chicken stock
1 Carrot; sliced
1 Zucchini; sliced
1/4 Head cabbage; thinly sliced
2 c Tomatoes; diced
1 c Beans in a Pot Master Recipe
4 sl Monterey jack cheese
Tortilla chips
Fresh cilantro
Lime juice

THIS IS A LEFTOVER RECIPE FOR USE WITH THE BEANS IN A POT MASTER RECIPE

Saute onion and garlic in a little vegetable oil. Season with cumin, then
add stock, carrot, zucchini, cabbage, tomatoes and beans. Simmer 15-20
minutes, until vegetables are tender.

Place slice of cheese in soup bowl, ladle soup over cheese. Sprinkle with
tortilla chips, add sprinkling of cilantro and a squeeze of lime juice.

Recipe by: SF Chronicle; Jun 7, 1995 - WEEKEND COOK

Posted to MC-Recipe Digest V1 #1000 by Judi Moseley
on Jan 10, 1998