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Mexicorzo Soup

(improvised entirely from stuff in Kathleen's kitchen)

3 c. vegetable bullion (or 3 c. vegetable broth)
1 c. water
3 tomatoes, diced
1/2 onion, diced
2 c. frozen mixed vegetables
1/2 zucchini or summer squash, diced
1/2 c. orzo
1 tbsp minced garlic
1 tsp cayenne pepper
3 slices jalapeno pepper
6 drops Tabasco
couple dashes of marjoram
black pepper to taste

Boil bullion. Add everything but the orzo and simmer 15 minutes uncovered, stirring occasionally. Add more water if it boils down too far. (If you like a thinner soup, add another buillon cube and more water.)

Add orzo. Simmer another 15. (Again, add a little water if the orzo absorbs too much broth.) Serves about 3 or 4.

Note: double the amount of orzo and use less water, and this becomes a pasta dish instead of a soup.