Chef Joe Walker attended Scottsdale Culinary Institute in 2004 and has worked for Executive Chef Beau MacMillan at Elements at Sanctuary and is now putting it all together for La Grande Orange and his first book “Du Jour.” A collection of 11 gorgeous yet simple soups. Well, soup, doesn’t that just work?

Ingredients:

Yield: 4-6 servings

  • 3 tbsp Canola Oil
  • 1 cup Onion, diced
  • 1/2- cup Green Peppers, diced
  • 1/2- 1 lb Mushrooms, finely chopped (use food processor)
  • 3 cloves Garlic, chopped
  • 1 Bay Leaf
  • 1/2 tbsp Cumin
  • 1-1/2 tbsp Chili Powder (New Mexico mild chili powder)
  • 2 cups Vegetarian Broth
  • 1-1/2 cups Water
  • 4 cup Canned Tomatoes, diced
  • 3 tbsp Tomato Paste
  • 4 cups Pinto Beans
  • 1 tsp Salt
  • 1 tsp Yellow Mustard
  • 1/2 cup Cilantro

In a large pot, heat oil over medium heat. Add onions and green peppers, cook for 5 minutes stirring frequently. Then add mushrooms and garlic. Cook for an additional 10 minutes stirring frequently. Add the bay leaf, cumin and chili powder, and blend well with vegetable mixture. Next add broth and water. Bring to a boil then reduce to simmer (gentle bubbles). Add tomatoes and paste and let cook for 40-45 minutes. Next add pinto beans, salt, and mustard. Blend well. Finally add cilantro and let cook for about 10 minutes–taste for seasoning.

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