Mexican minestrone.

If there seem to be a lot of soup recipes on this site, it’s because we seem to have more bouts than we ought to of not taking good care of ourselves. Nick’s belly aches and his glucose levels are all over the place and I am eating grapes and Cheerios as if either is sufficient nourishment all on its own. So we have soup to feel good when we have been bad, and generally, it works.

Of course, as I write this I am snarfing down a bowl of bunny-shaped pasta and cheese that came from a box and that is organic, and I believe I am meant to pretend that it being organic somehow makes it less bad for me than conventional boxed macaroni and cheese. I don’t call this eating because I am ingesting it in a manner that more closely resembles inhalation.

There is shame in this, and I am grateful that few can see me. I am tucked into a corner of the couch while I write, ignoring the incessant groaning and play-by-play analysis of the hockey game by a team of grown-up boys in my living room as they in turn ignore me. If this game is anything like the last one, it will last four hours and emotionally devastate them. But I digress, as that is not important, at least to me. What matters here is that yesterday I had a nourishing bowl of soup, and it contained vegetables and I was better for it. I hope the effects are lasting.

The soup is something like minestrone, or maybe pozole, and it tastes sort of like salsa and Mexico. It’s best if you chop all your veggies to about the same size. It’s an easy vegan recipe, though I’ve made it with chicken and chicken stock and it was not harmed by the addition of meat. It is very hearty. Serve with avocado or a dollop of sour cream.

Mexican minestrone

(Serves four to six.)

  • 2 tbsp. olive oil
  • 1 medium onion, diced
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 cup diced sweet potato
  • 5 cloves garlic, minced
  • 1 jalapeño pepper, minced
  • 2 tsp. ground cumin
  • 1 1/2 tsp. chipotle powder
  • 1/2 tsp. dried oregano
  • 1/2 tsp. ground black pepper
  • 4 cups vegetable stock
  • 1 5.5 oz. can tomato paste
  • 1 28 oz. can hominy, rinsed
  • 1 14 oz. can diced tomatoes, including juice
  • 1 14 oz. can black beans, rinsed
  • 1 cup diced red bell pepper
  • 1 lime, zest and juice
  • Salt to taste
  • Cilantro

In a large pot over medium-high heat, sweat onion, carrot, celery, sweet potato, and garlic until the colours have brightened, two to three minutes. Add jalapeño, cumin, chipotle powder, oregano, and pepper, and stir to coat.

Add vegetable stock and tomato paste, and bring to a gentle boil; reduce heat to medium. Simmer for ten to fifteen minutes, until sweet potatoes have softened.

Add hominy, diced tomatoes, black beans, and red bell pepper. Stir in lime zest and juice, and then taste. Adjust seasonings and add salt as needed. At the last moment, stir in a handful or two of cilantro; chop additional cilantro for serving.

And, because it makes me so happy, here’s my favourite photo of the week.

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4 thoughts on “Mexican minestrone.

  1. I also tend to inhale boxed mac & cheese. And I never let anyone watch me eat it. I’m so glad there’s someone else in the world who genuinely loves good, whole, real food but who also inhales sodium packets dumped over industrial starch.

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  2. I like bunny-shaped food! Their gummies, um, contain fruit. Or something. 😉

    Soup never offends me. That looks like the yumness. Also, it’s Cinco de Mayo so you can put anything Mexicanesque up and it’ll work.

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  3. I love your blog! Here’s a quick little recipe that I came up with today!

    Quinoa & Roasted Veggie Salad

    Ingredients

    Quinoa – as much or a little as you want.

    Medium Red, Yellow & Green Peppers – 2 each – Quartered and washed

    Medium Zucchini – 1 – chopped into 1/3 inch cubes (bite sized)

    Baby Carrots – 1/2 lbs (I had a 1 lb bag, I used half) – Chopped

    Asparagus – 1.5 lbs – Chopped into 1 inch pieces

    Medium Red Onion – half and diced

    Chick Peas – 1 medium/large can – Rinsed and Drained

    Olive Oil – 1 tbs

    Seasonings (what ever fancies your tastes!)

    Dressing

    Lemon Juice – from 3 lemons

    Fish Sauce – 1.5 tbs

    Thai Chili Sauce – 2 tsps

    Olive Oil – 1 tbs

    Cook the quinoa. I had cooked it in a rice cooker with Veggie Stock and water. Once it’s cooked, let it cool.

    Mix all dressing liquids together. Set aside.

    Turn on broiler on high. Place the over rack on the 2nd highest level.

    Wash and chop all veggies. Lightly toss veggies in olive oil and seasonings. Place veggies onto a cookie sheet lined with Parchment Paper. Oven roast/broil peppers until most of the skin has charred (not burnt!) Oven roast/broil the remaining veggies until the zucchini looks dry.

    Place the peppers in a paper bag and let it steam/cool down for about 10 minutes. Once that’s done, the skin from the peppers should peel off easily. Chop the peppers into bite size pieces. Let cool.

    In a large bowl, mix all veggies and quinoa together. Once mixed, add in 1/2 of the dressing, mix and taste. If it needs more, add more! I didn’t have any parsley, however, some parsley would have been nice in it!

    I had a small bowl of it with a Kimchi, Spinach & Shrimp Omelet.

    Enjoy!

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