This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and it’s a version of a soup I make quite often that does well at using up bits and pieces in the fridge/ pantry.
It’s a simple soup with lots of flavour thanks to cumin, chile powder, adobe sauce – I used smoked paprika – and Old Bay Seasoning that uses onions, bell peppers, carrots (I didn’t use, felt weird in this type of soup – added some leftover roasted chicken breast instead, was fab!) along with diced tomatoes and red kidney beans.
Where the soup gets interesting is in the add-ins. Dorie gives some great suggestions and honestly, these are what makes this soup! I used sour cream, tortilla chips, avocado chunks and fresh coriander – pepita (pumpkin seeds) would go well here too. Another time I added some shredded cheese to the tortilla chips and stirred them in (SO good!) and this is always better with a splash or two of hot sauce! SUCH a great, versatile soup that works well in this kinda-sorta-chilly-but-sometimes-warm weather!
Get the recipe for Dorie Greenspan’s Bean and Tortilla Soup on page 60 of Everyday Dorie.
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Please note: This post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!
Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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