Three Soul Sisters Soup

 
1 cup onion, diced
1 T. olive oil
1/2 cup celery
1/2 cup green onion, thinly sliced
1/2 cup red pepper, destemmed, deseeded, and diced
1/2 cup zucchini, diced
3 cups acorn squash (or other winter squash), peeled, deseeded, and cut into cubes
1 1/2 cups red skin potatoes, cut into cubes
1 T. garlic, minced
1 1/2 t. ginger, minced
3/4 t. salt
1/2 t. dried basil
1/2 t. dried oregano (preferably Mexican oregano)
1/4 t. dried thyme
1/4 t. ground pasilla chiles (or chili powder)
1/4 t. freshly ground black pepper
3 cups water or vegetable stock
1/2 cup cut corn
2 T. freshly chopped parsley
2 T. cornstarch or arrowroot
1/3 cup cold water
1 cup cooked red beans (or other beans of choice)
 

In a medium pot, saute the onion in the olive oil for 2 minutes. Add the celery, green onion, red pepper, and zucchini, and saute an additional 5 minutes to soften the vegetables. Add the acorn squash, red skin potatoes, garlic, ginger, salt, basil, oregano, thyme, ground pasilla, and black pepper, stir well to combine, and saute the mixture an additional 3 minutes. Add the water, corn, and parsley, and bring the mixture to a boil. Cover, reduce the heat to low, and simmer for 30 minutes or until the vegetables are soft. In a small bowl, place the cornstarch, pour the cold water over the top, and stir until smooth. Add the cornstarch mixture to the simmering soup, stir well, and continue to cook the soup over low heat until thickened. Add the red beans and stir well to combine. Taste and adjust seasonings, as needed.

Yield: 2 Quarts

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett