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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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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