Page 6 March 14 , 2013 T his week we have changed the clocks and are getting ready for spring. With that in mind I thought it would be great to make Southwestern style vegetable and how to bang them by Chef Shafer soup. This full-bodied soup can become a meal by adding seafood, chicken, pork, or beef. This is also a wonderful soup that can be made in advance and will taste even better after the flavors get a chance to meld overnight. Try this one and send me some feedback. The Chef Southwest Vegetable Soup ¼ cup vegetable oil 6 cloves of garlic chopped 1 cup diced onions 1cup diced carrots 1 cup diced celery 1 cup diced red bell peppers 1 cup diced squash zucchini or yellow squash 2 to 4 chopped fresh jalapeños-depending on how hot you like it 1 tablespoon ground coriander 1tablespoon ground cumin 4 tablespoons chili powder 1 15 ounce can of diced tomatoes 1 gallon chicken stock or broth 1 15 ounce can of hominy drained Salt and pepper to taste Garnish with Chopped cilantro Tortilla chips Lime wedges Chopped onions In a hot soup pot sauté in oil the garlic onions celery carrots and bell peppers for 2 to 3 minutes. Add the dry spices and jalapenos and stir together with the other veggies. Add the tomatoes stock and hominy and simmer for 10 minutes. Season with salt and pepper and serve with the garnishes on the side so Live, Love, Laugh, Eat everyone can add it as they please. Chef Shafer, Owner/Chef of Depot, Buffalo Fire Dept., If you wish to add some protein to it, make sure you cook it thoroughly. and the Downtown Torrance Market Place. Happy eating. $2 Beers Tuesday and Wednesday nights Dine In Take Out Catering and Free Home Delivery 310-335-0066 202 A. East Imperial Ave. El Segundo, CA 90245 LARGE PIZZA with 1 topping $1099 Plus Tax • Limited Time
Manhattan 03_14_13
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