I loooove this soup. The original recipe came from Mark Bittman’s How to Cook Everything Vegetarian and I’ve just tweeked it…because that’s how I roll. This has become a favorite in our household, partly because, like most soups, this one is extremely easy to substitute whatever you have growing at the time. Here’s this week’s version.
– 2 Tbs neutral oil (I use walnut oil)
– 1 large onion or two small onions
– 1 Tbs minced garlic
– 1 dried chile (optional)
– 1 Tbs ground cumin
-1 Tbs fresh oregano
– salt and pepper to taste
– 1 large potato (or a few small potatoes)
– 1 handful or so of green beans
– 1 cup cooked black beans
– 4 Tomatillos or a few green tomatoes
– 1 medium tomato, cored and chopped
– 1 or 2 summer squash
– 6 cups of veggie broth or water
1/4 cup cilanto or parsely leaves
1. Warm oil in a large sauce pan over medium heat. Add onion and cook, stirring occasionally, until it begins to brown (about 10 minutes). Add garlic, chipotle, cumin, oregano, and salt and pepper and stir for about 30 seconds. Add all the vegetables and a bit more salt and stir until the vegetables are shiny (about a minute).
2. Add stock or water, bring to a boil and then reduce heat to simmer gently until vegetables are very tender (about 20 minutes).
Serve how over rice or with an avocado. mmmmm. delish!