Vegetable Soup with Southwestern SpicingsCooking spray2 Tbsp. olive oil 1 large onion, diced 2 Serrano chiles, finely diced (seed and fiber removed if you prefer it more mild, or left in for heat) 2 ribs celery, diced 1 tsp. chili powder 1-1/2 tsp. cumin seed, ground 6 to 8 cups vegetable or chicken stock 28 oz. can diced tomatoes in juice 2 carrots, scrubbed and sliced in 1/4" rounds 3 lbs. Idaho potatoes, unpeeled, cut into 1/2" dice 1/2 lb. green beans, stemmed and cut into 1/2" lengths 1 medium butternut squash, peeled, cut into 3/4" dice 1 zucchini, quartered lengthwise and sliced into 1/2" pieces 1-1/4 cups or 1 15-oz can, drained cooked black beans 1 tsp. or to taste salt Black pepper, freshly ground, to taste 1 tsp. sugar or honey 1/4 tsp. allspice, ground Corn chips, baked or fried optional for garnish Cheddar cheese, grated optional for garnish Cilantro, sprigs optional for garnish Spray Dutch oven with cooking spray and heat olive oil. Saut onion over medium heat, until softened and translucent, about 5 minutes. Add chiles and celery, and saut 1 minute more. Add chili powder and cumin and saut, stirring constantly, another minute. Pour 6 cups of the stock over saut, along with juice from canned tomatoes (reserve the diced tomatoes themselves for later use in the recipe). Bring stock-juice mixture to a boil and drop in carrots, potatoes, green beans and butternut squash. Cover. Turn down heat to simmer, and let cook about 30 minutes, or until vegetables are very tender. Lift lid and add tomatoes, zucchini, beans, salt, black pepper, sweetener and allspice. If youd like the soup more "brothy", at this point add the additional 2 cups stock, and bring to a boil, then turn down to simmer. Simmer for 10 minutes. To Freeze: Freeze in freezer safe container. To Reheat: Reheat in covered pot. Serve very hot, with the optional whole corn chips pointing up out of the soup (like sharks fins), a good solid sprinkle of cheddar melting on top, and a few cilantro sprigs. |