Cook the Book Fridays: Bean and tortilla soup

Dorie Greenspan Bean and tortilla soup in a blue bowlThis 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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Everyday Dorie cover on eatlivetravelwrite.com

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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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9 thoughts on “Cook the Book Fridays: Bean and tortilla soup”

  1. I was skeptical about the carrots, but I agree with Kim, they worked. Add them next time. This soup hit the spot this week. I agree that it’s a great base to use what you’ve got, very adaptable. And so many choices on the add-ins.

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  2. Absolutely loved this soup. Figured it would be nice for sure, especially as the weather turns chilly in Pennsylvania. I was more on the fence about adding the sour cream or yogurt, but we went with a dollop of Greek yogurt and it was a transformation lol. Happy campers around here !! Gorgeous bowls and photos – love that blue !

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  3. Not much to complain about with this recipe, this soup.It’s cold here in Colorado. We’ve had snow. So soup is the menu-of-choice for lunch or dinner. You are right about using all the odds and ends from the fridge and pantry. I also like the fact that I can limit the amount of soup I make so leftovers aren’t a problem.

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