Visit the Federal Way Farmers Market from 9 a.m. to 3 p.m. every Saturday through October to pick up the local ingredients needed for this week’s recipe. The farmers market is located behind The Commons mall along South 324th Street in Federal Way.
Beef tortilla soup
By Vickie Chynoweth
5 large roma tomatoes, 2 cups chopped (Amador Farms)
2 cups chopped onion (Amador Farms)
2 cups cubed new white potatoes (Amador Farms)
1 cup corn, 1 ear husked and kernels removed (J & E Farms)
1 jalapeno, seeded and finely diced (J & E Farms)
1/4 cup mini sweet pepper coarsely chopped (J & E Farms)
1/4 cup Ancient Trees Greek Extra Virgin Olive Oil
2 -4 tbsp Chipotle Sauce (Brett’s Texas Style BBQ Sauce)
1/4 cup chopped cilantro (Amador Farms)
3 cloves minced garlic (J & E Farms)
1 lb. lean ground beef
1 tsp chili powder
1 tsp ground cumin
1 tsp salt
4 cups chicken broth
1 can black beans rinsed and drained
1 avocado sliced
1 lime cut into wedges
1. In a medium sized pot filled halfway with water, bring to a boil. Using a paring knife, slit a shallow cut on each tomato. Carefully lower into the boiling water, using a slotted spoon. Boil up to 3 minutes or when the skin starts to lift and crack around the cut mark. Place tomatoes in a boil of ice water. Remove skin and coarsely chop. Set tomatoes aside.
2. In a large pot, add 1 tbsp olive oil. Add ground beef, stirring occasionally as it cooks. Drain off excess oil. Place in a dish and set aside.
3. In the pan that ground beef was cooked in, add 1 tbsp olive oil and chopped onion. Cook until translucent. Add potatoes, garlic, peppers and corn — you may need to add more olive oil. Cook for 3 minutes.
4. Add ground beef and tomatoes to pan. Stir until meat and vegetables are evenly mixed.
5. Pour in chicken broth. Add black beans, cumin, chili powder, salt and chipotle sauce. Stir and simmer for 30 minutes.
6. Top each serving with avocado slices, cilantro, lime wedge, dollop sour cream and shredded cheese. Sprinkle with tortilla chips. Makes 6 to 8 servings.