Three Soul Sisters Soup
From dee 17 years agoIngredients
- 1 cup onion, diced shopping list
- 1 T. olive oil shopping list
- 1/2 cup celery shopping list
- 1/2 cup green onion, thinly sliced shopping list
- 1/2 cup red pepper, destemmed, deseeded, and diced shopping list
- 1/2 cup zucchini, diced shopping list
- 3 cups acorn squash (or other winter squash), peeled, deseeded, and cut into cubes shopping list
- 1 1/2 cups red skin potatoes, cut into cubes shopping list
- 1 T. garlic, minced shopping list
- 1 1/2 t. ginger, minced shopping list
- 3/4 t. salt shopping list
- 1/2 t. dried basil shopping list
- 1/2 t. dried oregano (preferably Mexican oregano) shopping list
- 1/4 t. dried thyme shopping list
- 1/4 t. ground pasilla chiles (or chili powder) shopping list
- 1/4 t. freshly ground black pepper shopping list
- 3 cups water or vegetable stock shopping list
- 1/2 cup cut corn shopping list
- 2 T. freshly chopped parsley shopping list
- 2 T. cornstarch or arrowroot shopping list
- 1/3 cup cold water shopping list
- 1 cup cooked red beans (or other beans of choice) shopping list
How to make it
- In a medium pot, sauté the onion in the olive oil for 2 minutes. Add the celery, green onion, red pepper, and zucchini, and sauté an additional 5 minutes to soften the vegetables. Add the acorn squash, red skin potatoes, garlic, ginger, salt, basil, oregano, thyme, ground pasilla, and black pepper, stir well to combine, and sauté the mixture an additional 3 minutes. Add the water, corn, and parsley, and bring the mixture to a boil. Cover, reduce the heat to low, and simmer for 30 minutes or until the vegetables are soft. In a small bowl, place the cornstarch, pour the cold water over the top, and stir until smooth. Add the cornstarch mixture to the simmering soup, stir well, and continue to cook the soup over low heat until thickened. Add the red beans and stir well to combine. Taste and adjust seasonings, as needed.
- Yields: 2 Quarts
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