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Friday, January 18, 2013

During the brisk winter months, it’s often hard to find that perfect drink or meal that will make you feel warm and toasty all the way down to your toes. Hot cocoas and teas, chili, hearty stews, and potpies are just a few tried and true get-warm-quick cold weather remedies. But most people would agree that nothing hits the spot quite as well as a piping hot bowl of soup.

Just in time for January’s frigid temps, National Soup Month is here! On Monday, January 21, President Barack Obama (who is a soup lover too) will be sworn into office for the second time on the steps of the U.S. Capitol. If it’s cold outside during the swearing-in ceremony and inaugural parade, President Obama just might be dreaming about enjoying a hot bowl of soup in the comforts of The White House at days end. Although you can’t relax around a roaring fire with the First Family at The White House, you can enjoy one of the 44th president’s favorite soups, Chicken Tortilla (another favorite is Bakso, an Indonesian Meatball soup).

Here’s a delicious bed and breakfast recipe for Southwestern Soup from Tranquility Carol of Sherwood Forest Bed and Breakfast located in Saugatuck, MI. This soup has many of the same great ingredients as President Obama’s beloved Chicken Tortilla soup.

Recipe: Tranquility Carol’s Southwestern Soup

Southwestern SoupSouthwestern Soup

Ingredients:


Olive oil

1-cup onion, diced

Two-thirds cup chopped green bell pepper

1 tablespoon minced garlic

1 jalapeño pepper, seeded and minced

1 pound pork tenderloin or chicken, trimmed and cut into bite-sized pieces

2 cups less-sodium chicken broth

2 teaspoons chili powder

1 teaspoon ground cumin

One-half teaspoon salt

One-quarter teaspoon black pepper

1 (15-ounce) can pinto beans, rinsed and drained

1 (14-ounce) can diced tomatoes, undrained

2 tablespoons chopped fresh cilantro

1 cup diced avocado

Sour cream and tortilla chips

Directions:
Heat a small nonstick Dutch oven over medium-heat. Coat pan with olive oil. Add onion, bell pepper, garlic, and jalapeño to pan; sauté for 2 minutes. Add pork; cook 3 minutes. Add broth and next 6 ingredients (through tomatoes); bring to a boil. Partially cover, reduce heat, and simmer 6 minutes or until pork is done, stirring occasionally. Remove from heat, and stir in cilantro. Serve with avocado and sour cream. Yield: 4 servings.

Looking for ways to thaw out? Visit our “By the Fire” Pinterest board for cozy places to enjoy your soup during National Soup Month.

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