I gave up meat for January so instead of my usual variation of chicken soup, I decided to attempt a vegetable soup. I didn’t even miss the meat. I realize that I have a Southwest soul because I like to put canned diced green chiles and salsa verde (green salsa) in almost everything!
Southwest Soul Vegetable Soup
Recipe created by Karyn Zoldan
1/2 onion, diced
1 garlic clove, minced
1 tablespoon extra virgin olive oil
kosher salt and freshly ground pepper
32 oz. vegetable broth
1 4-oz can diced green chiles
1/2 cup green chile salsa (or red if you prefer)
3/4 cup carrots, diced
1 cup frozen broccoli florets, broken into pieces
3/4 cup frozen peas
1 can cannelini beans, rinsed and drained
1/4 cup shredded cheese, grated (I used Jarlsberg swiss)
Saute onion and garlic in olive oil until soft. Salt and pepper to taste. Boil the vegetable broth, salsa, and green chiles. Turn the heat down to medium simmer and add the remaining ingredients. Cook for an hour, mix. Turn down to low simmer and cook another 15 minutes. Allow soup to sit for 10 minutes before serving. Serve with extra cheese if desired. Serves 4 or 5.
Southwest soul vegetable soup is the perfect antidote for a chilly rainy day and a great way to get in your vegetable servings.