Let's Go Mexico
The weather’s turning, and we need a quick fix.
There’s no time to beat about the bush. I’m ready and packed, just waiting for Butch to finish up at work. Seeing as we’re in for a spell of cold weather, I thought I’d give you this quick recipe for a really good, simple chowder/soup. It’s vegetarian too, depending on how vegetarian you are, of course.
Warmth or spiciness can be turned up by adding your chopped chillies, pepper, cayenne pepper and then cooled down with a good old dollop of sour cream, grated cheddar cheese, and guacamole. It’s avocado season now; they’re reasonably priced again; plus, there are delicious ready-made guacamoles available in the stores too. Freeze them to use later, or take them on your next trip—Show stopper time when you whip them up as a dip or condiment.
VEGETARIAN MEXICAN BEAN SOUP
In a large saucepan, fry and saute the chopped onions, add seasonings, chilli and garlic. Saute for 2 minutes then add tomato paste and tomato pieces. Saute for a few minutes. Add the chopped sweet bell peppers. Add stock and bring to boil. Simmer for 30 minutes. Add drained beans and corn and simmer for a further 10 minutes. Top with chopped parsley.
Serve your soup, add dollops of cream, grated cheese, guacamole and lime juice.
Serve with garlic bread, stone-ground bread or crispy Nachos.
There you go. The ingredients are mainly stored-cupboard ingredients and can be packed for camping or self-catering holidays away.
This recipe is my take on a delicious bowl of Chowder I enjoyed in Sayulita, Mexico.