Just a simple soup today. I had not originally planned to make this but I have an upset tummy today so I thought a nice veggie and bean soup would be best. Only time will tell if it truly appeased the stomach gods, but it tasted good and used a lot of fall veggies I already had in my kitchen. We also had crusty bread slathered with good ol' Earth Balance.
Fall Veggie Soup
Ingredients:1 tbls olive oil
1 large onion, diced
6 cloves garlic, minced
1 heaping teaspoon each of: ground cumin, coriander, paprika, chili powder
Large pinch ground cayenne
1 pound red potatoes, diced
1 small butternut squash, peeled and diced
½ pound green beans, trimmed
15 oz can kidney beans, drained and rinsed
15 oz pinto beans, drained and rinsed
28 oz can fire-roasted diced tomatoes
5 cups water or vegetable broth
2 cups frozen corn
1 tbls lime juice
Salt & pepper to taste
Directions:Heat oil in a soup pot on medium heat. Add onions and sauté for 5 minutes. Add garlic and spices and sauté for another 5 minutes. Add a little water to the pot and stir, scraping up any brown bits on the bottom.
Add potatoes and squash and sauté for a few minutes. Add beans, tomatoes, and water. Cover, and bring to a boil. Once boiling, lower heat to medium and cook for 10 minutes.
Add green beans and simmer for another 10 minutes. Add corn and simmer for another 5 minutes, or until all veggies are tender.
Turn off the heat and add lime juice and salt and pepper to taste.