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

1. 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.

2. Remove the stems from the green beans and cut into ½-inch pieces. Remove the stems from the spinach. Cut the tomatoes into quarters.

3. 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.

4. Peel the potatoes and cut into 1-inch pieces. Remove the stem and seeds from the hot peppers and cut into ¼-inch pieces.

5. 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.

6. 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.

7. Simmer for 2 to 3 hours.