Ingredients with Measurements:
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 4 cups chicken or vegetable broth
- 1 large stone, washed and cleaned
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
- Lime wedges (optional)
Special equipment needed:
- Large pot
- Ladle
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent, stirring occasionally.
2. Add the ground cumin and chili powder and cook for 1-2 minutes, stirring constantly.
3. Add the diced tomatoes, black beans, corn, and chicken or vegetable broth. Stir well to combine.
4. Add the large stone to the pot and bring the soup to a boil.
5. Reduce the heat to low and let the soup simmer for 30-40 minutes, or until the flavors have melded together and the stone has heated through.
6. Remove the stone from the soup and discard. Season the soup with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with fresh cilantro and lime wedges, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 40g
Protein: 10g
Fiber: 10g
Substitutions for ingredients:
- Red onion can be used instead of white onion
- Garlic powder can be used instead of fresh garlic
- Vegetable broth can be used instead of chicken broth
- Pinto beans can be used instead of black beans
- Fresh or frozen corn can be used instead of canned corn
Variations:
- Add cooked shredded chicken or ground beef for a heartier soup
- Top with shredded cheese or sour cream for added creaminess
- Add diced bell peppers or jalapeños for extra spice
- Use a different type of stone, such as a river rock or lava rock, for a unique twist
Tips and tricks:
- Make sure to wash and clean the stone thoroughly before adding it to the soup
- If the soup is too thick, add more broth or water to thin it out
- Adjust the spices to your liking for a more personalized flavor
Storage instructions:
Refrigerate leftover soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in colorful bowls and garnish with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro and lime wedges
Pairings:
Serve with tortilla chips or a side of rice for a complete meal.
Suggested side dishes:
- Mexican rice
- Grilled vegetables
- Cornbread
Troubleshooting advice:
- If the soup is too thin, let it simmer for a longer period of time to thicken it up
- If the soup is too spicy, add a dollop of sour cream to cool it down
Food safety advice:
Make sure to wash and clean the stone thoroughly before adding it to the soup to avoid any bacteria or contaminants.
Food history:
Stone soup is a traditional dish that has been made in many cultures around the world. It is believed to have originated as a way to make a hearty meal out of whatever ingredients were available.
Flavor profiles:
This soup has a rich and savory flavor with a hint of spice from the cumin and chili powder.
Serving suggestions:
Serve the soup as a main dish for a cozy dinner at home or as a starter for a Mexican-themed dinner party.
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Region: Mexican