Saturday, June 9, 2012

Simple Vegetable-Patata Soup

This week we made one of the simplest one-pot meals imaginable (and it was tasty, too): Vegetable-Patata Soup.  I like to think of this soup as a Latino minestrone soup because it's chock full of tomatoes and vegetables with some south-of-the-border spice and potatoes. 

It's such a hearty soup!
Simple Vegetable-Patata Soup
  • 2 cups red potatoes, washed, de-eyed, and diced
  • 2 cups frozen green beans
  • 2 cans black beans, drained and rinsed
  • 2 cans stewed tomatoes
  • 10 ounces frozen corn
  • 1 can chickpeas, drained and rinsed
  • 3 cups low-sodium vegetable broth
  • 1 cup of your favorite salsa
  • A few shakes of salt and pepper, to taste
  • 1 tablespoon chili powder
Combine all of the ingredients in a large soup pot.  Cover and bring to a boil over medium-high heat.  Then lower the heat and simmer for at least 30 minutes, or until the potatoes are tender and the flavors have combined.  
Serve with fresh bread for dunking.  Yields 6 hearty servings. 

I was pleasantly surprised by this soup.  The flavors are neither impressive nor complicated; however, I appreciated the fact that it was spiced without being spicy and had a warm, hearty flavor. 
The ingredients in this dish are both inexpensive and easy to find.  
 Ease of Preparation:      
There's nothing easier than putting ingredients in a pot and letting them cook for a half hour!
Non-vegan friendliness:      
The heartiness of this soup makes for a filling, non-vegan friendly dish.  Plus, you could swap different vegetables  in or out of the soup to please any palate. 

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