By the end of a long day my wife and I are brain dead enough that the prospect of fixing something complicated for supper is out of the question.
So lately we’ve been making soups, together.
We’ve discovered it’s a fun way to reconnect and decompress amidst the unrelenting din of the munchkins. And the recipes are simple enough that even I, a kitchen neophyte can do them with little thought.
Why not pick a night this week to connect with your spouse in the kitchen. Need a recipe to try. How about trying this Tortilla Soup? It takes long enough to prepare that you’ll be able to get in a conversation but so long that the natives will get restless.
2 tomatoes, chopped
1 (4 oz.) can diced green chili peppers
2 (8 oz.) cans tomato sauce
3 cloves of garlic, minced
2 (16 oz.) cans pinto beans, un-drained
4 cups water
2 T sugar
1 T chili powder
2 t salt
½ t oregano
1 t cumin
Mix all together and bring to a boil, then simmer for 30 minutes. To serve, layer broken tortilla chips in the bottom of your bowl, a bit of cheese and pour the soup on top. Then add avocadoes and garnishes of your choice.
My wife got this recipe from her friend Charrie Shockey. Thank you Charrie!