tinker soup is hearty + cheesy in all the best ways. filled with beans, corn, onions, and peppers it will leave you satisfied and ready to sing. have you still not found the song... that’s ok - enjoy this soup for now while watching s2 of #TheWheelOfTime on @PrimeVideo #WotEats pic.twitter.com/1cWYsVEkq3
— winespring 🚀✨ (@winespringcafe) September 1, 2023
This classic vegetarian Tinker Soup is hearty and cheesy in all the best ways. Filled with beans, corn, onions, and peppers, it will leave you satisfied and ready to sing. Have you still not found the song? That’s ok - enjoy this soup for now.
Tinkers are also known as the Tuatha’an or Traveling People. They follow the Way of the Leaf, which prohibits them from doing any harm to another. This philosophy branches into every area of their lives, including what they eat, making them vegetarians. This Tinker Soup is prepared on the rare occasion they have access to fresh cheese, and also most especially when they have visitors to their wagons.
Perrin stared at the ground, wishing he had not asked, and there was no more talk while Ila filled their bowls with a thick vegetable stew and handed out thick slices of her crusty bread, nor while they ate. The stew was delicious, and Perrin finished three bowls before he stopped. Elyas, he noted with a grin, emptied four.
I will find the song, or another will find the song, but the song will be sung this year or in a year to come. As it once was, so shall it be again, world without end.
ingredients
directions
2 tablespoons olive oil
1 large purple onion, diced
1 red bell pepper, diced
1 tablespoon cumin
4 cups vegetable broth
10 ounces red enchilada sauce
10 ounces Rotel diced tomatoes and green chilies, drained
15.5 ounce can black beans, rinsed and drained
15.5 ounce can pinto beans, rinsed and drained
15.5 ounce can garbanzo beans, rinsed and drained
1 cup frozen corn
7 ounce can diced green chilies
3 green onions, chopped (reserve extra for garnish)
3 Tablespoons chopped cilantro (reserve extra for garnish)
8 ounces cream cheese, cut into 1-inch cubes
2 cups shredded sharp cheddar cheese
Salt and pepper to taste
Diced avocado
Sour cream
Tortilla chips or Tortillas or White Rice, prepared
Heat 2 tablespoons olive oil in a large soup pot over medium high heat.
Add in the chopped purple onion, red bell peppers, and 1 tablespoon cumin.
Cook until peppers are softened and onions translucent - about 5 to 7 minutes.
Pour in the vegetable broth, and enchilada sauce. Stir to combine and bring to a boil.
Reduce heat to medium, add in diced tomatoes, black beans, pinto beans, garbanzo beans, corn, green chiles, chopped green onion, and chopped cilantro.
Allow to simmer for 15 minutes, stirring occasionally.
Reduce heat to low.
Add in cubed cream cheese and shredded cheddar cheese.
Stir to combine and continue to stir while the cheese melts.
Season to taste with salt and pepper.
Option to garnish with chopped green onions, shredded cheddar cheese, cilantro, avocado slices and/or sour cream.
Serve over prepared white rice, or with tortilla chips, or warm tortillas for dipping.
ingredients
2 tablespoons olive oil
1 large purple onion, diced
1 red bell pepper, diced
1 tablespoon cumin
4 cups vegetable broth
10 ounces red enchilada sauce
10 ounces Rotel diced tomatoes and green chilies, drained
15.5 ounce can black beans, rinsed and drained
15.5 ounce can pinto beans, rinsed and drained
15.5 ounce can garbanzo beans, rinsed and drained
1 cup frozen corn
7 ounce can diced green chilies
3 green onions, chopped (reserve extra for garnish)
3 Tablespoons chopped cilantro (reserve extra for garnish)
8 ounces cream cheese, cut into 1-inch cubes
2 cups shredded sharp cheddar cheese
Salt and pepper to taste
Diced avocado
Sour cream
Tortilla chips or Tortillas or White Rice, prepared
directions
Heat 2 tablespoons olive oil in a large soup pot over medium high heat.
Add in the chopped purple onion, red bell peppers, and 1 tablespoon cumin.
Cook until peppers are softened and onions translucent - about 5 to 7 minutes.
Pour in the vegetable broth, and enchilada sauce. Stir to combine and bring to a boil.
Reduce heat to medium, add in diced tomatoes, black beans, pinto beans, garbanzo beans, corn, green chiles, chopped green onion, and chopped cilantro.
Allow to simmer for 15 minutes, stirring occasionally.
Reduce heat to low.
Add in cubed cream cheese and shredded cheddar cheese.
Stir to combine and continue to stir while the cheese melts.
Season to taste with salt and pepper.
Option to garnish with chopped green onions, shredded cheddar cheese, cilantro, avocado slices and/or sour cream.
Serve over prepared white rice, or with tortilla chips, or warm tortillas for dipping.
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