Anytime I'm feeling slightly under the weather, soup just calls my name. This Fiesta Soup opens the sinuses without being a gut-punch of heat and is the soup I think about as soon as I get a tickle in the back of my throat.
A high-speed powerful blender is required for this recipe and as far as I'm concerned, an absolute must for every home cook. From smoothies and sauces to dips and soups, they really are an indispensable kitchen tool. There are a few options out there but I love my VitaMix. It is top of the line and pricey but I’ve used mine almost daily for the last 9 years and it has never let me down.
Fiesta Soup
(No Ratings Yet)
Loading...Flavorful and veggie-packed soup. Bonus points for being gluten-free & oil-free.
Ingredients
- 4 ripe tomatoes, quartered
- 1 medium onion, quartered
- 5 cloves garlic, peeled
- 4 stalks celery, halved
- 1 jalapeño, halved and seeds removed
- 1-8oz bag baby carrots
- 1-32 oz. veggie broth
- 16 oz. frozen corn
- 2-15 oz. cans black beans, drained and rinsed
- 2 tsp chili powder
- 1 tsp cumin
- 2 tsp salt
- 2 limes
Instructions
Combine tomatoes, onion, garlic, celery and jalapeño in a blender, and blend well. Add the baby carrots and continue blending until smooth.
Transfer contents of blender to large pot. Add veggie broth and bring to boil. Next, add the corn, black beans, chili powder, cumin and salt then reduce heat to low and simmer soup for 30 minutes.
Turn heat off and juice 2 limes into the soup. Check seasoning for taste.
Serve hot with your choice of garnishes.
Notes
Great garnishes: Cilantro, Avocado, Tortilla Strips, Jalapeño, Lime
No Comments