~more recently updated recipes~
So here it is, the Sunday before Thanksgiving. For the next few days, kitchens all across the U.S. will be busy-abustle. The fridge will be packed. The counter space will be at a premium. The cook will be up to her elbows in flour. Family and friends will be arriving. And oh my, there's so much to do. Trouble is, despite all that food, there's nothing to eat, not til Thanksgiving dinner anyway!
So consider this a public service announcement: the one recipe to throw onto the stove to fill people's bellies, quickly, healthfully, flavorfully, inexpensively. Make time for this -- you'll be glad.
GREEN CHILI SAUCE is addictive stuff. For this quick 'n' easy stew, it's fine 'n' dandy to use stuff from a jar. But for something like the oh-so-gorgeous green chili burgers, you'll want to use homemade green chili sauce, also called salsa verde.
QUICK GREEN CHILE STEW
Time to table: 40 minutes
Makes about 12 cups
1 tablespoon olive oil
1 large onion, chopped
2 large poblano peppers, cored, seeds and membranes trimmed, chopped (see ALANNA's TIPS)
Water as needed, a tablespoon or two at a time
15 ounce can black beans
15 ounce can kidney beans
15 ounce can chickpeas
15 ounce can black-eyed peas
15 ounce can chopped tomatoes
15 ounce can or jar of green chile sauce
1 cup canned pumpkin puree (1/2 a 15 ounce can), see TIPS
Something creamy - sour cream, cottage cheese
In a very large pot or Dutch oven, heat the olive oil til shimmery on MEDIUM HIGH. Add the onions and peppers as they're prepped, stir to coat with fat. Cover and cook until golden, stirring occasionally and adding water as needed to prevent burning. Add the beans (including the liquids) and tomatoes and bring to a boil. Add the green chile sauce and pumpkin and return to a boil. Serve topped with something creamy and chopped cilantro.
ALANNA's TIPS & KITCHEN NOTES
2008 This soup looked pretty-pretty until the pumpkin was added and muddied the color. Next time, I'll skip it entirely. 2011 I skipped the pumpkin, didn't miss it a bit!
2008 Many soup recipes taste better the next day, after the flavors have had a chance to meld. Not this one -- it tastes great straight off the stove.
2011 This is a great stew for using up leftovers. This last batch got bits of leftover venison, leftover pot roast.
2011 In 2008, two poblanos were perfect, in 2011, whoa, was it every spicy. Next time I'll cut back, just in case.
2010 My long-time friend Lisa who blogs at My Own Sweet Thyme converted this recipe to Squash & Hominy Stew and served it in a pumpkin!
~ Oven-Cooked Lentil Soup ~
~ 15-Bean Soup ~
~ more soup recipes ~
from A Veggie Venture
~ Hamburger Soup ~
~ At Last! Black Bean Soup ~
~ Lentil Soup Vincent ~
~ soup recipes ~
from Kitchen Parade, my food column