Vegetarian Southwestern Soup
Okay, you guys, I'm going to write this really quickly before I forget what I did!
Working at home this morning, so here's what I threw into the crockpot for tonight:
First, saute in olive oil:
1 large onion, chopped
1 med celery heart, chopped
1 1/2 Tbsp chopped garlic
1 red bell pepper, chopped
1/2 bag shredded carrots
When onion is translucent, transfer veggies to crockpot and add:
1 can rinsed pinto beans
1 can rinsed black beans
1 can petite chopped tomatoes and their juice
1/2 bag frozen corn kernels
1 tetrapack of veggie broth (I like Emeril's right now, but whatever is fine)
1 can Hatch green chile enchilada sauce
That's it! Easy -- I just cleaned the refrigerator and added staples from the pantry.
Tips:
1. Always saute the veggies first instead of just dumping everything in the crockpot -- the flavor is well worth the extra 10 minutes of work.
2. I use organic and locally grown whenever possible, but these pantry items have relatively few unwanted extras and are always on hand.
3. If you don't live in the southwest, the Hatch green chile enchilada sauce is well worth looking for. You could make the soup without it and add green chiles, chile powder, cumin etc, but this is a wonderful mild enchilada sauce, great for enchiladas and adds the perfect kick to Mexican soups. If you like it hotter, add more chile powder or tabasco or whatever.
Total prep time, less than 20 min.
Working at home this morning, so here's what I threw into the crockpot for tonight:
First, saute in olive oil:
1 large onion, chopped
1 med celery heart, chopped
1 1/2 Tbsp chopped garlic
1 red bell pepper, chopped
1/2 bag shredded carrots
When onion is translucent, transfer veggies to crockpot and add:
1 can rinsed pinto beans
1 can rinsed black beans
1 can petite chopped tomatoes and their juice
1/2 bag frozen corn kernels
1 tetrapack of veggie broth (I like Emeril's right now, but whatever is fine)
1 can Hatch green chile enchilada sauce
That's it! Easy -- I just cleaned the refrigerator and added staples from the pantry.
Tips:
1. Always saute the veggies first instead of just dumping everything in the crockpot -- the flavor is well worth the extra 10 minutes of work.
2. I use organic and locally grown whenever possible, but these pantry items have relatively few unwanted extras and are always on hand.
3. If you don't live in the southwest, the Hatch green chile enchilada sauce is well worth looking for. You could make the soup without it and add green chiles, chile powder, cumin etc, but this is a wonderful mild enchilada sauce, great for enchiladas and adds the perfect kick to Mexican soups. If you like it hotter, add more chile powder or tabasco or whatever.
Total prep time, less than 20 min.
