Spicy Vegetable Soup
Serve this soup with Jalapeño Corn Bread.
INGREDIENTS | SERVES 8
- 2 large carrots
- 1 large yellow onion
- 2 celery ribs
- 2 medium zucchini (8–10 inches long)
- 2 cups fresh or frozen green beans
- 1 pound fresh spinach
- 4 medium-sized red tomatoes
- ½ red bell pepper
- 4 garlic cloves
- 2 medium potatoes
- 3 hot chili peppers (type of your choosing)
- 8 cups Chicken Stock
- 1 cup fresh or frozen peas
- 1 cup fresh or frozen corn
- 1 teaspoon salt
- ½ teaspoon ground red pepper
- ½ teaspoon medium-hot red chili powder
- 4 tablespoons vegetable oil
Peel the carrots and cut into ¼-inch rounds. Remove the skin from the onion and cut into ¼-inch pieces. Cut the celery into ¼-inch pieces. Cut the zucchini into 1-inch pieces.
Remove the stems from the green beans and cut into ½-inch pieces. Remove the stems from the spinach. Cut the tomatoes into quarters.
Remove the stem and seeds from the red bell pepper and cut half the pepper into ¼-inch pieces. Remove the skin from the garlic cloves and slice thinly.
Peel the potatoes and cut into 1-inch pieces. Remove the stem and seeds from the hot peppers and cut into ¼-inch pieces.
Put the chicken stock in a large stockpot on high heat. Add the carrots, onion, celery, green beans, garlic, peas, corn, potatoes, salt, ground red pepper, and chili powder; stir well. Bring to a boil, cover, and reduce heat to medium.
Heat the vegetable oil to medium temperature in a medium-sized frying pan. Add the bell pepper, spinach, tomatoes, and zucchini; sauté for 5 minutes. Drain off the oil and add the sautéed vegetables to the stockpot.
Simmer for 2 to 3 hours.