I think soups are the best & easiest meals to make and best of all you can make them in a crock pot or a conventional stock pot ahead of time, let them simmer and sit to absorb in all of the flavor. I think they get even better when they can sit overnight in the refrigerator. Then when you are ready for some goodness, serve up a bowlful and let your eyes roll to the back of your head and just exclaim MM MM GOOD!
Here is a recipe from one of my favorite natural food stores, with just a little bit of work you can have a meal to enjoy now, tonight, or freeze it for a future meal.
- 2 Tablespoons olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 cup diced red bell peppers
- 1 cup diced zucchini
- 1 cup corn
- 2 Tablespoons cumin
- 2 Tablespoons chili powder (hint: I used some chili mix)
- 5 cups vegetable broth
- 1(15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (28 ounce) can crushed tomatoes
- 1 (4 ounce) can chopped green chilies
- 1 cup chopped cilantro
- Salt and pepper, to taste
- Fresh lime wedges, to garnish
- Heat olive oil in a large stock pot over medium heat. Add onion and garlic and sauté for five minutes.
- Add peppers, zucchini, corn and spices. Cook for another ten minutes until vegetables are soft.
- Add broth, beans, tomatoes, and chilies. Bring to a boil, then cover for ten minutes.
- Add cilantro and thoroughly mix. Serve in bowls and enjoy with a squeeze of lime.
- Top with a little sour cream or yogurt, if desired.
Original recipe from Down to Earth