I make a variety of vegetable soups, but usually forget to blog about them. They’re such a natural part of my day. Recently I was having a bit of a dizzy spell and a small voice inside of me said, “Make soup.” Probably my Grandmother Zola’s voice. She always told me that she loved to get a good ham bone or a chicken and make soup. I think the onions and garlic in the soup have great medicinal power. At any rate, after a bowl of soup I was able to go for a nice walk with no vertigo.
I don’t have many specific measures for much of this soup because it’s just a basic idea that you can change to make your own based on what you have in your fridge or freezer. But I’ll do my best to guide you.
1 TBS olive oil
1 medium onion, chopped
1 green pepper, chopped
½ red pepper, chopped
2 -3 cloves garlic, minced
2 stalks celery (more if you want)
1 cup chopped carrots
4 medium potatoes – I used Yukon Gold – scrubbed, peeled and cut into chunks
1 can – 15 oz – diced tomatoes with garlic
1 can – 15 oz – black beans drained and rinsed
6-8 cups water
1 cup frozen corn
1 tsp basil
1 tsp garlic powder
2 bouillon cubes
1 tsp oregano
1 tsp salt
½ tsp black pepper
Heat olive oil in a large pot.
Add onions, peppers, garlic, celery and carrots and sauté for about five minutes.
Cover vegetables with water.
Add potatoes, and the rest of the ingredients.
Simmer about 15 minutes.
Taste to be sure the soup has a nice blend of flavors. Adjust if necessary.
Southwestern ingredients like black beans, corn and potatoes blend with Italian flavors like basil and oregano. The soup is hearty and can be served for lunch or dinner. A perfect vegetarian soup for a Friday in Lent or anytime.