Last night around 11:00 I got pretty bored. Blame it on a bad episode of the Golden Girls.
Anyways. I had finished the last of my Spicy Black Bean soup earlier that day and since everyone knows soup is better the longer it sits, I decided to go ahead and make another pot. I had planned to make minestrone, but I didn’t have any dark red kidney beans, celery, green beans, or red wine. I decided to just clean out a bunch of stuff in my pantry and I was really, REALLY happy with what developed.
This soup is really thick and hearty, which is what I like in a soup. Chunky soups are always my favorite. They’re more substantial and it’s easier to make a meal of it.
Chunky Vegetable Soup
- 3 14.5 oz. cans of tomatoes (drained, but reserve the juice)
- 1 14.5 oz. can of chick peas (rinsed & drained)
- 1 box of frozen spinach; thawed and drained well
- 1 medium onion; roughly chopped
- 4 cloves of minced garlic
- 2 carrots; peeled and chopped into disks.
- 1 skin on zucchini; chopped
- 4 C of chicken stock
- 2 T. of chili powder
- 2 T. of cumin
- 1 T. of cayenne
- 2 T. flour
- Salt & Pepper to taste
- In a dutch oven or heavy soup pot coat the bottom of the pot in olive oil. Saute the onions, garlic, carrots, and zucchini for 2-3 minutes.
- Add the tomatoes and the spinach and let all cook together for a few minutes. Sprinkle the flour into the reserved tomato juice and whisk together until their are no lumps remaining. Pour the liquid into the pot.
- Add the four cups of stock and the spices.
- Let simmer together, the longer the better.
- Serve with crusty bread and some freshly grated Parmesan on top.
|(Not entirely accurate… I left out the onion & garlic when calculating…)|