purple chile soup

2019-09-17

No, this is not a new chile variety. Whenever I mix something red and something green, I call it purple even if the real food usually is some shade of dark brown. In this case, I mixed red and green chile for a beef stew that also became a vegetable soup.

INGREDIENTS

This is what you need for 4 servings:

1 cup Bob's Red Mill vegi mix
2 cups each red, green chile (Pic2)
optional:
- 2 cups purple chile beef stew meat, pulled

Pic1: purple chile soup with queso fresco

Directions

Pic2: purple chile
Pic3: the purple beef stew
Pic4: the meal

Pic5: Bob's Red Mill vegi mix
Pic6: cooked
Pic7: purple chile con carne

Combine red and green chile in a 6-qt. pot.
Bring to a boil.
Reduce heat and simmer 20 minutes. Add S&P to taste.
Optional:
- Puree part or all of the chile with a blender. I did not do that here. This red chile was pureed already and the green melts away while cooking.
- Add beef stew meat.
- Bring to a boil again, reduce and simmer 45-60 minutes until the meat is tender.
- Adjust seasoning.
Cook the vegi mix 50-60 minutes, or until the vegetables are soft.
Add purple chile juice to the vegetables to cover it all and some.
Optional:
- Also add some stew meat.
Simmer 15 minutes to combine flavors.
Adjust seasoning.
Serve and enjoy.

Serving suggestion:
- Add queso fresco tot he soup.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org