The Global Kitchen

I took inventory of my pantry and freezer and discovered I had everything but the tomatillos for this soup. Not making a big shopping list is a good thing!

This soup is wonderful! I loved the way the sweetness of the zucchini, the tartness of the tomatillo and the smokiness of the chipotle had a party in my mouth.

I cooked dried black beans last night so there will be more black bean recipes to come.



Southwestern Mixed Vegetable Soup
How to Cook Everything Vegetarian by Mark Bittman

2 tbs grapeseed or corn oil
1 large onion roughly chopped
1 tbs minced garlic
1 dried chipotle(I used canned in adobo and minced it)
1 tbs ground cumin
1 tbs fresh oregano or epazote leaves
salt and ground pepper
1 cup corn kernels (I used frozen unthawed)
1 cup cooked black beans
1 large potato peeled and rough chopped(I used 2 red potatoes and left the peel on)
3 tomatillos cut into chunks or use canned
1 med tomato rough chopped
1 zucchini rough chopped
6 cups vegetable stock
1/4 cup chopped cilantro leaves

Sautee onion in oil for 10 minutes or until browned over medium heat
Add garlic, cumin and oregano with a little salt and pepper
Sautee 30 seconds.
Add remaining vegetables and beans and sautee till shiny about 1 minute.
Add broth and bring to a boil. Reduce heat and simmer 20 minutes or until potato is done. Season to taste, pour into bowlsa and top with cilantro.