"Wow, you hit a home run with this one!" Okay, so recipe accolades from the husband might be slightly biased, but I will take them any way!
After Thanksgiving turkey and dressing, I was craving Mexican. I was also craving lots of vegetables. This soup was born! This is inspired by some of the other soups and sauces I have made in the last year. I created the broth for the soup from scratch and then added my vegetables! It really is a winner, even the kids ate it!
I couldn't resist this picture...I had just gotten out some of our Christmas decor and the blender looked like a nice blend of red and green Christmas yumminess!
For the broth:
- about 12 cherry tomatoes, or 5-6 plum tomatoes
- 1 poblano pepper, veins and seeds removed (keep flavor remove heat)
- 1/2 of white onion
- 5 garlic cloves
- 14 oz of chicken broth
- handful cilantro
Broil tomatoes, pepper, onion for 3-4 minutes, until slight char. Place in blender with garlic, broth, and cilantro. Puree.
Putting together soup:
- 1/2 onion, diced
- 1/4 red bell pepper, diced
- 1 jalapeno, seeds and veins removed, diced
- 2 tbsp tomato paste
- puree from above
- additional 28 oz chicken broth
- 1 potato, peeled and diced
- about 10 oz frozen corn, carrots, and green bean
- 2 stalks of kale, leaves removed and chopped
- seasonings to taste, salt, pepper, cumin
Add about a tablespoon olive oil to a large pot (or pretty dutch oven!). Add diced onions, peppers, jalapenos. Saute until soft, about 3-4 minutes. Add tomato paste and stir in (Rachael Ray always says heat tomato paste until fragrant.) Add puree, broth, potato, and frozen vegetables. Add seasonings. Bring to a boil. Lower heat and allow to simmer. Adjust seasonings as needed. In last ten minutes add kale. Serve as is or with quesadilla wedges or quiche or...
Change up vegetables with other fresh or frozen vegetables to suit your family's favorites. Add beans for protein or even shredded chicken. But, if you want a flavorful, veggie-filled soup, this one was great!