curiousa2z
Be patient till the last.
I'll have you know my friend Cassie drinks WINE FROM A BOX! 
Troll Kingdom
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OMG SOUP! Wednesday is Soup Day!!!!!!
- Thread starter Mirah
- Start date
Loktar
Internet God
I'm glad I had soup for lunch so I could find that out. I was kinda avoiding this thread for the last day or so.
Dr Dave
pillzlol
I'll have you know my friend Cassie drinks WINE FROM A BOX!
Nothing wrong with boxed wine.
Loktar
Internet God
Definitely better than a boxed wino. I'll never make that mistake again at the discount wine and liquor store.
Eggs Mayonnaise
All In With The Nuts
IF IT'S GOOD ENOUGH FOR MAGGIE GRIFFIN, IT'S GOOD ENOUGH FOR ME.
NeonMercuryASH
beer, I want beer
How about Absynthe?
Enkephalen
My Stars!
Rachel Ray and Katie Couric - separated at birth.
Tex-Mex Tomato Soup
Ingredients:
• 1 cup chopped carrots
• 1 cup chopped celery
• 3/4 cup red bell pepper
• 1 tbsp olive oil
• 1 cup chopped onion
• 1 can (28 oz) no-salt added diced tomatoes
• 2 cups water
• 1 can (15 oz) no-salt added black beans, rinsed and drained
• 1/2 cup cilantro leaves, chopped
• 2 tbsp chipotle pepper sauce
• freshly squeezed juice of 1 small lime
• 3 corn tortillas (6" diameter), sliced into 1/4" strips
• 1/4 teaspoon salt
Directions:
1. Place carrots, celery, and bell pepper in small microwaveable bowl. Add 1/4 cup water, cover bowl loosely with plastic wrap, and microwave on high 5 minutes, or until vegetables are just tender.
2. Heat oil in pot over medium heat. Add onion and saute until translucent, about 5 minutes.
3. Add steamed vegetables and season with 1/4 teaspoon salt. Saute 5 minutes more, or until vegetables are slightly caramelized.
4. Add tomatoes (with juice) and water. (Depending on the brand of tomatoes, you may need to add more water.)
5. Add beans, cilantro, and chipotle sauce and stir to blend. Bring to a simmer. Reduce heat to low and cook 25 to 30 minutes.
6. Add lime juice and serve topped with tortilla strips and a dollop of sour cream, if desired.
Tex-Mex Tomato Soup
Ingredients:
• 1 cup chopped carrots
• 1 cup chopped celery
• 3/4 cup red bell pepper
• 1 tbsp olive oil
• 1 cup chopped onion
• 1 can (28 oz) no-salt added diced tomatoes
• 2 cups water
• 1 can (15 oz) no-salt added black beans, rinsed and drained
• 1/2 cup cilantro leaves, chopped
• 2 tbsp chipotle pepper sauce
• freshly squeezed juice of 1 small lime
• 3 corn tortillas (6" diameter), sliced into 1/4" strips
• 1/4 teaspoon salt
Directions:
1. Place carrots, celery, and bell pepper in small microwaveable bowl. Add 1/4 cup water, cover bowl loosely with plastic wrap, and microwave on high 5 minutes, or until vegetables are just tender.
2. Heat oil in pot over medium heat. Add onion and saute until translucent, about 5 minutes.
3. Add steamed vegetables and season with 1/4 teaspoon salt. Saute 5 minutes more, or until vegetables are slightly caramelized.
4. Add tomatoes (with juice) and water. (Depending on the brand of tomatoes, you may need to add more water.)
5. Add beans, cilantro, and chipotle sauce and stir to blend. Bring to a simmer. Reduce heat to low and cook 25 to 30 minutes.
6. Add lime juice and serve topped with tortilla strips and a dollop of sour cream, if desired.
Eggs Mayonnaise
All In With The Nuts
It's the Wicked Witch of the South! :shock: