Tortilla Soup With Pintos

Recipe Ingredients

1		Onion - chopped
2		Garlic cloves - chopped
1/4 teaspoon	1.3ml	Cumin powder
4 cups	948ml	Beef stock
		**or**
		Chicken stock
1		Carrot - sliced
1		Zucchini - sliced
1/4		Cabbage - thinly sliced
2 cups	125g / 4.4oz	Tomatoes - diced
1 cup	160g / 5.6oz	Beans in a pot master recipe
4		Monterey Jack cheese
		Tortilla chips
		Fresh cilantro
		Lime juice

Recipe Instructions

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.

Source:
SF Chronicle; Jun 7, 1995 - WEEKEND COOK

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