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1 easy to make vegetarian enchilada soup! Leftovers make a great thermos lunch!

Enchilada Soup Recipe – The Perfect Thermos Lunch!

Looking for a new soup to add to your winter meal rotation? Warm your family with the familiar flavors of cumin, chile powder and smoky paprika in this Enchilada Soup Recipe that comes together in minutes.

Looking for a new soup to add to your winter meal rotation?  Warm your family with the familiar flavors of cumin, chile powder and smoky paprika with this Enchilada Soup Recipe that comes together in minutes.

easy to make vegetarian enchilada soup! Leftovers make a great thermos lunch!

About this time of the season my soup rotation is feeling a little tired.  While chicken noodle, potato and hearty vegetable soups are all favorites, sometimes you just need to mix things up a bit.  This Enchilada Soup will do just that.  Cumin, chile powder and smoky paprika make it a flavorful soup for the adults, without being too over the top for kids.  Finishing it off with your favorite mexican toppings such as shredded cheddar, avocado and fresh pico de gallo make it even more fun.

In addition, this soup is one of those great recipes that tastes even better the next day, making it an excellent thermos lunch! Check out how easy it is to make in this short video below.

Related: Top 5 Thermos Containers We’ve Tested

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Enchilada Soup

easy to make vegetarian enchilada soup! Leftovers make a great thermos lunch!
  • Author: MOMables.com
  • Yield: 6 servings

Ingredients

  • 3 tablespoons oil (your choice)
  • 2 garlic cloves, minced
  • 1 medium onion, chopped
  • 3 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • ½ teaspoon coarse salt
  • ½ teaspoon smoked paprika
  • 4 cups vegetable or chicken broth
  • 2-15 ounce cans of Pinto beans, rinsed and drained.
  • 1 bag of corn
  • 1-28 ounce can of crushed, fire-roasted tomatoes
  • Toppings: avocado, shredded cheddar, green onions, fresh pico de gallo.
  • [url href=”https://freshrealm.co/momables?tap_a=5399-161211&tap_s=10564-13e5ed”][/url]

Instructions

  1. In a large 5 quart pot, over medium-high heat, heat up oil.
  2. Add chopped onion and garlic; sauté until the onion is tender and translucent.
  3. Add chili powder, oregano, cumin, salt, and paprika and stir.
  4. Next, add in broth, pinto beans, corn, and crushed tomatoes.
  5. Bring soup to a boil and reduce heat to a simmer; cook for 20 minutes, stirring a few times to combine.
  6. Ladle soup into bowls and top with your favorite toppings.
  7. Store any remaining soup in an airtight container and refrigerate.

 

2

Creamy Tomato Tortellini Soup

Need to get supper on the table in 30 minutes? Creamy Tomato Tortellini Soup is the answer to your dilemma.

Need to get supper on the table in 30 minutes?   This Creamy Tomato Tortellini Soup is the answer to this mealtime dilemma.

delicious tortellini soup in a thermos for a hearty school lunch

We all have those evenings where we need to get supper on the table quickly.  This recipe came about from exactly one of those nights.  My kids love marinara sauce with tortellini.  One evening, when I went to make supper, I found both these ingredients in the my pantry, but not enough tortellini to serve everyone.  So, why not add more marinara?  This soup came together quickly, with the Italian flavors and tortellini kids love.  If you happen to have leftovers, they make a great thermos lunch for the next day.

Related: Top 5 Thermos Containers We’ve Tested

For more easy recipes your entire family will love, head over to Momables and sign up for our meal plans.

Want to see how easy it is to make this recipe? Check out this quick video!

 

Creamy Tomato Tortellini Soup

  • Author: MOMables.com

Ingredients

  • 1/2 pound. Italian sausage, optional.
  • 1/4 cup red pepper, chopped
  • 2 garlic cloves, minced
  • 1 (28 ounce can) crushed tomatoes
  • 2 tablespoons prepared basil pesto
  • 4 cups chicken or vegetable broth
  • 2 1/4 cup half and half
  • 1 teaspoon onion powder
  • 1 tablespoon Italian seasoning
  • 9 oz. cheese-filled tortellini
  • 1/4 c. grated Parmesan cheese, plus more for serving
  • Salt and fresh ground black pepper, to taste

Instructions

  1. In a large soup pot, brown sausage over medium heat.
  2. Add chopped red pepper, sauté till tender.
  3. Add garlic and sauté for 30 seconds.
  4. Drain any additional grease from sausage.
  5. Add crushed tomatoes, basil pesto, broth, half and half, onion powder, and Italian seasoning.
  6. Bring to a simmer.
  7. Stir in tortellini and parmesan cheese.
  8. Continue to simmer until cheese is melted and tortellini is cooked.
  9. Season to preference with salt and pepper.
  10. Serve in individual bowls and top with remaining parmesan cheese.
  11. Store any leftovers in refrigerator.

 

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