If you caught my post on Facebook yesterday, you already know the answer to this question. I’m getting out the crockpot this morning, throwing in some delicious ingredients, and while I go about my day, a healthy, hearty soup will be simmering.
Our weather here in Harrisonville is, to put it nicely, a bit yucky right now. Last week, it was gorgeous, with temperatures reaching almost seventy degree Fahrenheit. Yesterday, not so pretty. It was cold, cloudy, gloomy. It’s raining now, and my only consolation is that it looks like snow is no longer in the forecast. But either way, rain or snow, in my opinion, there’s nothing quite so comforting as a bowl of hot soup. Throw in a few croutons or crackers — or in this case, totopas — and the miserable weather outside won’t seem quite so unbearable.
For those who missed the post and link yesterday, I’m sharing the recipe here.
Mexican Corn and Bean Soup
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 28-ounce can diced tomatoes
2 15-ounce cans red kidney beans, rinsed and drained
1 1-pound bag frozen corn kernels
1 medium zucchini, grated
1 large bell pepper (orange, yellow, or red), chopped
1 32-ounce box vegetable stock
- Heat oil in a saute pan over medium heat.
- Add onion and cook for 3 minutes.
- Add garlic, chili powder, and cumin. Cook for an additional minute. Transfer to crock pot.
- Add the remaining ingredients to crock pot. Stir to combine.
- Cook on low 6-8 hours, or on high 3-4 hours.
Suggested serving ideas: Add crushed tortilla chips, sprinkle with shredded Mexican cheese, add a dollop of sour cream, garnish with chopped cilantro.
I love soups. So does my husband. In fact, I can’t think of anyone in the family who doesn’t enjoy a hot bowl of soup on a cold winter’s day. Last week I made Italian Wedding Soup — always a favorite — and we usually fix a pot of Vegetable Beef Soup at least once a week. Many of our soups have no real recipes. We just grab whatever we have, throw it all into a soup pot — or crock pot — and add in a bit of spice.
Soups, bisques, chowders…for me, these are true comfort foods. Soups are also a great way to use up left-over vegetables, and for that matter, an ideal way to encourage little ones to eat their veggies. Husbands, too. Mine would turn up his nose at leeks, zucchini, and other vegetables, but let me add them in to a pot of soup and he’ll come through the door in the afternoon asking “You got any more of that leek soup you made?”
Yes, soups are good…and good for us. If you’ve got a favorite soup recipe, please share! You can email recipes to me at CCole@christinacoleromance.com, or if the recipe is online, please post a link. I’ll be featuring more recipes throughout the year.