Not a whole hell of a lot!
Seriously, the only thing I miss about cold weather is soup. It’s hard to enjoy a good, steamy bowl of soup here in southern FL. So on the rare occasion the mercury dips below 60 degrees, I get out the stock pot and make soup!
I’m finding that even a good, hearty soup is difficult to make when you can only eat 18 foods. I exaggerate; I can eat at least 21 foods. But seriously, when you can’t have chicken broth, or beans, or potatoes, or most spices, well, life is a little blah.
So here’s a soup I created around my needs, loosely based on a white chili recipe I found online. There are several out there, just do a search for white chili. The beauty of this there are a lot of variations. Don’t do pork? Try chicken or turkey. Or vegetarian. Have fun…
2 carrots, chopped
1 onion, chopped
4 cloves garlic, chopped
3-4 cups cooked pork, chopped
water, or pork stock, or a combination
2 cups frozen corn
salt to taste
In a large pot, saute the carrots in olive oil until they start to soften. Add the onion, continue to cook until soft. Add some cumin (this depends on how much you like cumin, I added a lot), and saute long enough to get that wonderful, smoky cumin smell. Toss in the garlic, stir and cook for one minute. Add the pork and enough water to create the consistency of soup you desire. Simmer until flavors are blended, 1-2 hours. Add the corn, more cumin (!) and salt to taste. Top with sour cream and crushed corn chips, sprinkle with cumin, and serve.