Mexican Soup Week

Last week we had several main dish salads.  This week we're doing soup.  I find salads or soups as a main course are wonderful for weight control.  We always have a salad with the soup and soups can be both nourishing and filling.  I've noticed that soups that call for 4- 5 cups of chicken broth can be less than frugal if you have to buy the expensive broth.  Make your own from scraps if you really want to save.  


Here are two yummy recipes for Mexican soups.  We enjoyed them both. Yucatan Style Chicken, Lime and Orzo Soup  
This soup is not sour in spite of the lime juice.  Leave in pith and seeds of the pepper according to how hot you like it.   We garnished with sour cream and used tortilla chips instead of bread.     It's very colorful with the tomato, cilantro and pappers.  


Here's another:  Black Bean Soup with Chorizo and Chicken     The chorizo flavors the whole soup, with mild hints of thyme and bay leaf.  We used our neighbor's thyme ("Pick some any time!" )    I garnished this soup with cilantro, too, for color and flavor.  No use having a whole bunch go to waste.  We put avocado in the salad.  It wasn't quite ripe when we brought it home, but a short stint in a plastic bag with an apple was all it took.  You do know this trick, don't you.  Apples emit a ripening agent that will help other fruits to ripen.

Work in the garden and a walk in the coolish June day.  Rewarded myself with watching soccer, golf and baseball.  And the soup!  

Yours in frugality, 


The Cheeseparer