Southwest Fiesta Soup
Do you ever have the urge to open the fridge, pull out random items, throw them together and call it a night? Well, it seems like I’ve had one of those months. As a result, I’ve eaten some very interesting dinners ranging from funky tasting green smoothies to simple soba noodles tossed in sesame seed oil to a decent stuffed port0bella mushroom (you can never go wrong if you add enough cheese). Call it creativity if you wish, but my personal “everything but the kitchen sink” concoctions usually stem from a combination laziness/who-has-time-to-cook-during-the-week-ness.
Occasionally when on one of these “everything but the kitchen sink” rampages, you stumble across a gem. When you do, you blog about the event. In this case, my roommate stumbled across this rare jewel of a soup.
You see, we had bought these beautiful, heirloom organic carrots the week before so we could make carrot cake cupcakes, and we still had most of the bag sitting on the bottom of our vegetable crisper. Marta artfully combined these beauties with the rest of our vegetable drawer to create the most flavorful Southwestern-flavored soup. (Think, fiesta for your mouth). In fact, I enjoyed this soup so immensely I forgot to take my step-by-step photos as I tried to recreate the recipe.
The best part is this vegetarian soup is super healthy and guilt-free. For a vegan-friendly version, simply remove the Greek yogurt.
Southwest Fiesta Soup
6 Medium Organic Carrots, chopped
4 Stalks of Celery, chopped
1/2 Onion, diced
1/2 Box of Organic Vegetable Stock
12 Oz Can of Tomatoes with Green Chilis
1/2 Cup of Canned Corn, drained
12 Oz Can of Black Beans, drained
Dollop of Plain Greek Yogurt
Cilantro, for garnish
Salt and Pepper, to taste
Heat olive oil in a large stockpot. Add chopped carrots, celery and onions one at a time, stirring often and pausing a few minutes between each vegetable to allow the vegetable to soften. After the onions cook for a couple minutes, add the tomatoes in green chills and place the stockpot on medium heat. Stir pot’s ingredients to prevent vegetables from burning or overcooking.
After a couple minutes, add the vegetable stock to the pot. We found that 1/2 cup of vegetable stock sufficed, but add enough to fully cover the vegetable mixture in the pot. Stir in the corn and black beans. Set the pot on low heat and allow the soup to simmer for a 10 minutes. Garnish soup with fresh cilantro and a dollop of plain greek yogurt.