Today was a very special day. Our favorite soup has reemerged. And I couldn't be happier.
This was the first soup I ever made. True story! And it was definitely beginners luck, because it is delicious and has been a regular in our cold-weather rotation ever since.
Southwestern Veggie Stew
adapted from Sunset Magazine
1 bag frozen corn
2 T. canola oil
1 medium sweet onion, chopped
2 cloves garlic
2 zucchini or yellow squash, chopped
1 c. chopped carrots
any other vegetable lurking in your crisper
1 can diced tomatoes with chilies, undrained
2 16 oz. cans beans (I like a can of black and pinto), rinsed and drained
1 t. sea salt
1/2 t. black pepper
2 T. chili powder
1 t. cumin
32 oz. vegetable or chicken broth
2 T. lime juice
a healthy dash of cayenne pepper
In a large soup pot, heat oil and saute onion and garlic for 1 minutes on medium heat. Add squash, corn, and carrots and saute for 3 minutes. Add tomatoes, black beans, salt, pepper, chili powder and cumin and stir to combine. Add broth and bring to boil. Lower heat and simmer, uncovered for 30 minutes. Mix in lime juice. Garnish with tortilla chips, lime wedges, cheese, and sour cream.
*important tidbit: I like to put my tortilla chips at the bottom on the bowl with the soup on top. That way they get nice and soggy. Which in this case, is a very good thing.