Spicy Vegetable Soup
photo by kitty.rock
- Ready In:
- 2hrs 30mins
- Ingredients:
- 16
- Serves:
-
10
ingredients
- 14.79 ml vegetable oil
- 1 diced onion
- 5 potatoes (about 2 cups diced)
- 2 carrots (about 1 cup diced)
- celery (about 1 cup chopped)
- 411.06 g green beans
- 473.18 ml frozen corn
- 226.79 g fresh spinach
- 411.06 g petite diced tomatoes
- 283.49 g Ro-Tel diced tomatoes with peppers
- 9.85 ml chili powder
- 4.92 ml garlic salt
- 4.92 ml black pepper
- 9.85 ml salt
- 2 bay leaves
- 1419.54-1892.72 ml chicken stock or 1419.54-1892.72 ml beef stock
directions
- Begin first by dicing raw vegetables into required amounts making sure they are pretty much the same size.
- In a large stock pot saute onion in vegetable oil.
- Add carrots, potatoes, celery, spinach and all the spices(salt,chili powder, garlic salt, black pepper) cook until tender.
- Add diced petite tomatoes and Ro-tel tomatoes with green chilies,.
- corn, green beans, bay leaves and stock.
- Add water if needed.
- Bring to a boil and then simmer for two to three hours.
- The last hour simmer with a lid on stock pot.
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Reviews
-
I substituted black beans for green beans and used ham-flavored stock, which I buy granulated. I used minced garlic instead of garlic salt. Otherwise true to the recipe, I put everything in the crockpot raw, and cooked it on high for 6 hours. The vegetables maintained color, so the soup tastes as good as it looks. Thank you! Good stuff!
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Mmmm!!! this is a very good soup, I have a fantastic chopper that chops every thing so quick that I had it on the stove top in no time. I liked the chilli in it I also used fresh spinach as I had it in my fridge. I think it would be great for the crock pot also, maybe next time as I was in a hurry for it today. Made for PAC Spring 2010 thank's for posting.
Tweaks
-
I substituted black beans for green beans and used ham-flavored stock, which I buy granulated. I used minced garlic instead of garlic salt. Otherwise true to the recipe, I put everything in the crockpot raw, and cooked it on high for 6 hours. The vegetables maintained color, so the soup tastes as good as it looks. Thank you! Good stuff!
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