Soup du George, with homemade torilla chips and spicy white bean dip
This soup is a healthy, hearty, delicious and nutritious. It costs about 4 dollars per person to make and is well worth it. I made enough to feed 5-6 people.
Interested? Hungry? Hit the jump.
For the Soup:
- 1 Package Corn Tortillas (watch out for white flour tortillas, they do not get as crispy when frying)
- 1 Can Black beans
- 1 Can Pinto Beans
- 1 Block Firm Tofu
- 4 Ears of Corn (Buy fresh! It is simply amazing this time of year, not too expensive and really completes the soup)
- 1 Package Vegan “Chicken” Flavored Bouillon
- 1 Red Onion
- 1 Ripe Avocado
- 1 Red Pepper
- 1 Yellow Pepper
- 2 Cloves Garlic
- Chili Powder
- Soy Sauce
- A decent amount of vegetable oil
For the Spicy White Bean Dip:
- 1 Can White Cannellini Beans
- 1 Small Onion
- 3-4 Cloves of Garlic
- 3 tbsp Lemon Juice
- 1 1/2 tsp Fresh Rosemary
- 1/2 tsp Salt
- 1/4 tsp Cayenne
- 1/4 tsp Red Pepper Flakes
- Olive Oil
- An Extra Package of Corn Tortillas
- Food Processor or Blender
Preparation for the dip:
I served the dip as an appetizer, seeing as the soup takes quite awhile to cook. Simply cook the onion and garlic in oil until tender. Then mix all ingredients in a food processor and blend until smooth and creamy.
Cut your tortillas into triangles to make dipping easier. Then fry. Directions for frying tortillas can be found below.
Preparation for the soup:
First, press your tofu for 45 minutes. Preheat the oven to 375. When it seems that the majority of the moisture is out, cut the block into bite-sized pieces, place on a cookie sheet. Then pour about 3 tbsps soy sauce and 1/2 tsp thyme over them. Bake for about 15 minutes, until lightly browned.
While the tofu is baking, shuck your corn and remove all the “hairs.” Then, using a large pot, boil the corn until bright yellow and soft. This should take 15-20 minutes.
While your corn is boiling, chop 1/2 your onion, 1/2 of each pepper and 2 cloves of garlic.
Also, you can dissolve 2 1/2 cubes of Bouillon in 5 cups of water.
When the corn is ready, take a large sharp knife, and cut the kernels off. Try to get right down into the cob, removing as much corn as possible. Place in a bowl and set aside.
Heat 1-2 tbsp’s of oil in a large soup pot, and cook your onions, peppers and garlic until soft and translucent.
Turn the heat to medium. Pour your 5 cups of bouillon into the pot. Let this cook for 2-3 minutes. Then add 1 can of black beans, 1 can of pinto beans, all the corn and all the tofu. Stir well. Then add 2 1/2 tbsps cumin, 1 1/2 tbsps chili powder, salt, pepper and cayenne to taste.
Stir well, and let this cook on medium heat for at least 30-45 minutes. It is important to let it simmer over the heat for a short stretch of time. This allows the flavors to blend.
While your soup is cooking, cut the corn tortillas into small strips. Then, heat about 2.5 cups of vegetable oil in a medium pan. You really want enough oil to ensure that your tortillas are completely submerged. When the oil is hot, throw as many tortilla strips into the oil as you feel comfortable with.
You’ll want to let these fry until they are extremely crispy. You can tell they are done when they seem hard to the touch, and no longer rubbery. Then, use metal tongs or a metal spatula with holes in it to remove the tortillas from the oil. Place them on a plate covered in paper towels (to absorb the oil) and sprinkle with salt.
I would fry the entire package. The tortilla strips taste great with the soup, and you will definitely use most of them if you are serving a group of people.
Taste your broth, it should be slightly spicy and very savory. Serve and enjoy! This soup also tastes good with cheese sprinkled on top.