Posts Tagged ‘Jessica Jordan’

February 9 soup squad

February 13, 2011

Behold, our awesome soup team from this past week. From left to right, Grant from Hull-House, with a terrific split pea soup they donated at the last minute. I wish I had had some Tupperware on hand to take the extra home, because for the first time all soup season, we had LEFTOVER SOUP.

Next to Grant, obscured by hungry soup fiend: Richard Stacewicz, Dan Miller, and Simon Tankard, who come as a set. I haven’t gotten Richard and Dan’s recipes yet, but Simon produced a wonderful New Zealand sweet potato soup.

Next to them, the lovely and talented Kathleen Judge, with a veggie tortilla soup, and Miss Jeanine O’Toole, rescheduled from our snow day, with “Peanuts O’Toole.”

Next to her, Grace Tran and her very tasty vegan roasted root vegetable soup, and next to her, Tim Fister, who brought, with Andrea Lee, a terrific salt cod and chorizo chowder (!) that I’m hoping to get the recipe for soon. And on the end, Jessica Jordan, with a vegan tortilla soup!

Not shown, still one more soup cook, John McKevitt, who got stuck in Madison with car trouble. He’s another refugee from February 2, and I do hope we can get him back on the soup line soon, because I am dying to try his promised Groundhog Day-themed soup.

All in all, a great night of soup. Many thanks to all the cooks, to DJ Bob Weston, and to YOU, for donating a tasty $509 into the kitty. All of it goes to Help Ease Local Poverty, a program of the Jane Addams Hull-House Association.

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Vegan Tortilla Soup

February 13, 2011

From Jessica Jordan

Tortilla soup continues its world domination tour! This Wednesday saw not one but TWO tortilla soups, one veggie version courtesy of Kathleen Judge and this vegan version from Jessica.

Ingredients

1-2 tablespoons olive oil
½ cup chopped onion
3 cloves minced garlic
1 cup zucchini (quartered)
1 finely diced jalapeño (seeds used depending on preference)
6 cups veggie broth
1 tablespoon tomato paste
½ teaspoon cumin
½ teaspoon chili powder
1 ½ cups black beans (drained and rinsed)
1 ½ cups cannelli beans (drained and rinsed)
6 corn tortillas (cut into strips)
2 cups diced tomatoes
¼ cup cilantro
salt & pepper to taste

Directions:

Heat oil in a medium saucepan. Add onion and cook on low/medium heat until tender, stirring often (5-7 minutes). Add garlic, zucchini and jalapeño, cook 2-3 minutes. Add broth, tomato paste, cumin and chili powder and bring to a boil.

Immediately reduce heat to a simmer and add remaining ingredients, except for cilantro.  Cover and allow soup to simmer for at least 30 minutes.

Add in cilantro for last 5-10 minutes of cook time, and then serve.

Optional:  Top with crushed tortilla chips and/or (nonvegan!) shredded cheese.