This is a very simple & satisfying soup with a lot of flavors & textures. I knew I had to enter it into RSC#8 when my usually picky 9yo dd requested the leftovers for breakfast!!! Cook time *does* include coconut prep time for which instructions are included below.
I recently had a version of this soup at a lunch restaurant. I usually am not a huge fan of canned asparagus, but in those months when fresh asparagus is either unavailable fresh or just too costly, this might come in handy. You may also prefer to use leftover cooked asparagus instead, if you happen to have some. Adapted from a version found on Worldwide Gourmet.
This adaptation has long been one of my favorite recipes and i was quite surprised to realize I had not posted it until now. I like to serve this over brown rice, but white rice works just as well. The original comes from "Chicken Light," a cooking bible for those of us who live on the lighter side. The small amount of peanut butter in the sauce gives this dish the luxuriousness of a traditional peanut stew without all the calories. I have tried to freeze this once and did not have good results; just means one needs to eat it all up.
This recipe comes from Jean, a friend of mine at work. This is the absolute best brunswick stew I have ever had, she had a hard time convincing me this was made from all canned ingredients. This is a must try recipe!!!
I know there are about 100 recipes for tortilla soup but couldnt find any to match mine and I love mine as is and wouldnt change and need it in my cookbook! Maybe you will like it too! I like the spiciness, flaver and ease of putting it together. can use a crockpot (I do) or just do on stove top.