Our story as seen in the Las Vegas Review-Journal!
Our story as seen in the Las Vegas Review-Journal!
This soup has so much flavor it is hard to believe it will help you loose weight. You can add cooked leftover proteins like pot roast, rotisserie chicken, and shrimp to the recipe To make it a meal.
1 cup each large chunky diced:
Onion, celery, carrots, red pepper, green pepper, zucchini, mushrooms
3-4 cups large chunky dice cabbage
1 can, 14 ounces, Kidney Beans, drain and rinse
1/2 cup each: Frozen corn and peas
2 cups Michelada Love
4 cups Chicken Stock or Water for Vegan Diet
1 teaspoon each: Salt, granulated garlic, oregano
1/2 teaspoon Coarse ground black pepper
1/2 Tablespoon ground cumin
1/4 teaspoon ground cinnamon
Place all above ingredient, minus peas and corn, into a soup pot. Mix together.
Begin cooking soup over high heat on the stove.
When soup begins to boil turn heat down and cook the soup on a medium simmer.
After 10 minutes of simmering add peas and corn plus any cooked protein you like to the pot.
Bring pot back to a medium simmer.
Cook soup another 10 minutes and it’s ready to serve.