Today is that first day of “burr winter is almost here” and the perfect day to make and savor homemade soup. I am loving it so much just had to share. The hotness from the Serrrano pepper and the sweetness from the peas made this soup o-so-good. Hopefully if you are like me, you have most of the ingredients in your kitchen now.
The key is to layer the flavors. Place the ingredients in your cooking pot in order of listing. As each cooks, add the next. The entire cooking time took me about one hour. During that time did a load of laundry, good end to my work day. Low in calories, high in nutrition, super simple to make, a great staple for all of us!
Eat right away for a garden fresh taste. Save the remainder for meals throughout your week.
My favorite canned tomatoes are from Muir Glen, Fire Roasted Crushed Tomatoes.
Layer the below and simmer on low for about 30 minutes.
Simmer the following, it’s so easy just go down the list. As you chop one ingredient place it is the pot to simmer, as it cooks go to the next.
- 2 T olive oil
- 1 t salt
- The biggest yellow onion you can find ruff chopped
- Roast a bulb of garlic, then chop it up and add to pot
- Four large carrots finely chopped, I use my food processor
- One bunch of celery finely chopped, leaves too
- 1 Serrano pepper chopped small
- 1 cherry bomb hot pepper very finely chopped
- 1 red pepper chopped small
- 1 large sweet potato chopped small
- 8 oz. of mushrooms chopped small
Here are some yummy optional add ons. Sometimes I add them, sometimes I don’t.
- 1 t black pepper
- 1 T coconut sugar
- 2 T unsweetened cocoa powder
- 1 T cumin
- 2 T oregano
- 2 T chili powder
- 2 T smoked paprika
Add, and cook for another 20 to 30 minutes.
- 12 sun dyed tomatoes sliced, I use scissors to get nice thin slices
- 1 can cannellini white kidney beans drained and rinsed very well
- 1 can black beans drained and rinsed very well
- 1 can pinto beans drained and rinsed very well
- 1 can corn kernels drained and rinsed very well
- 1 cup frozen peas
- 1 can crushed fire-roasted tomatoes
- 8 cups vegetable broth
Add these at the very end after you have turned off the heat.
- 4 cups fresh spinach or kale chopped very small
Add just before serving.
- 1 bunch of finely chopped Italian parsley, or my favorite, cilantro
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