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Mexican Vegetable Soup

August 4, 2011

It’s August?    Really?

I hate complaining about time but Where the hell has it gone?

Saying stuff like that makes me sound old.    Today my 22-year-old sister told me she was 23 this November.

I realized then that when asked my age, I now reply I just turned 41 last January.  

Since I had loads of fresh berries from the market this weekend, I decided to make Jojo some pancakes.  Alex doesn’t like blueberries (shaking head) so I thought this would be a perfect time to try CCK’s blueberry pie pancakes for one.

Jojo loved them and they were so easy to make.  5 minutes tops!

I made a roast chicken yesterday and cooked a big pot of stock afterwards.  I know it’s hot as hell but we never tire of soups and stews. Going with what I had in the fridge, I decided on Mexican ingredients and came up with….

Mexican Vegetable Soup 

1-2 T olive oil

1 very large white onion diced

5 cloves of garlic diced

4 stalks of celery diced

1 yellow pepper diced

3 carrots diced

1 small butternut squash peeled and diced

2 T chili powder

1 T paprika

2 T dried oregano

1 T cumin

5-6 cups of chicken stock (home-made or store-bought)

2 small cans diced green chilis

1 can small red beans

3 dried chipotles (or 3 canned)

juice of 1 lemon

Heat olive oil in a large stock pot.  Add all diced veggies and sauté for 15 minutes.  Stir in all spices and let cook while stirring for another 5 minutes.

Add stock, beans and green chilis.   Let the soup simmer for at least 1 hour with the lid on, stirring every once in a while.

Remove lid, squeeze in juice of 1 lemon and continue to simmer for another 30 minutes.  Add a couple of cups to a food processor, blender or use a hand-held immersion blender to purée some of the soup.   Be sure not to completely blend so that there are still vegetables to chew on.

Serve with either one of my favourite cornbread recipes.   This one or this one. 

I’m having a crazy busy week….but a good one.  How has your summer been so far?

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3 Comments leave one →
  1. August 5, 2011 6:59 am

    Oh wow, your pancakes are beautiful! And the soup sounds so good… I think I was hooked when I saw the words “butternut squash” ;).

  2. August 6, 2011 11:34 am

    I love all of Katie’s pancake recipes – in fact, I love all of Katie’s recipes that I’ve tried. They are always so simple yet delicious. In other words, perfect.

    So happy my cornbread recipe is one of your favorites, and despite the warm weather, I am ALWAYS up for cornbread and warm soup…pancakes too. :)

    • August 6, 2011 12:53 pm

      Heather, I agree! I love Katie’s recipes especially how easy they are. Today I’m trying your blueberry cornbread!

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