Prep 15 mins
Cook 45 mins
Garlicky southwestern inspired soup. The cilantro is really the key here, though if you've not tried cilantro before, consider reducing the qty to 1 cup to start since the flavor is unusual and intense.
- 1 tablespoon olive oil
- 2 onions, chopped (about 4 cups)
- 2 carrots, peeled and chopped (about 1 cup)
- 2 celery ribs, chopped (about 3/4 cup)
- 8 cups vegetable broth
- 8 cloves garlic, minced
- 2 (28 ounce) cans diced tomatoes (packed in juice)
- 1⁄2 cup parsley, chopped
- salt and pepper
- 4 (15 ounce) cans chickpeas, drained and rinsed
- 4 cups frozen corn
- 4 teaspoons ground cumin
- 2 cups cilantro, chopped
- tortilla chips, lightly crushed for garnish
- Heat olive oil in a stockpot on medium heat.
- Add onions, carrots and celery and saute until soft and golden, about 10 minutes.
- Add broth, garlic, tomatoes with juice and season with salt and pepper to taste.
- Bring to a boil, then reduce heat to low.
- Simmer for 30 minutes, uncovered.
- Stir in parsley and check for seasoning.
- Add additional salt and pepper if necessary.
- Add chickpeas, corn and cumin and bring back to a boil.
- Simmer for 5 minutes.
- Reduce heat to low.
- Stir in cilantro.
- Ladle soup into bowls.
- Garnish with crushed tortilla chips.
- Serve immediately.
This is fantastic soup! Everyone in my family loved it. It's very easy to make, too. I wanted a hearty soup for the main course, so I used turkey broth instead of vegetable, added some shredded cooked turkey and a minced jalapeno for a touch of heat. I refrigerated over night (our schedule just worked out that way), and added the cilantro when I re-heated. The flavor was perfect. Thanks for sharing - we'll have this often.
I really liked this. It is really versatile, I can have it vegetarian one night and add meat/seafood on another occasion. I added additional veggies also. Have tons leftover in my freezer for future use. Thanks for a great recipe.