This rustic Southwestern vegetable soup is easy to throw together for casual everyday fare. It becomes more flavorful the longer it simmers, but since the vegetables begin to lose their form and texture, I don’t like to cook it too long, preferring the cauliflower florets whole and tender.
- 2 Tbsp oil
- 1 cup diced onion
- ⅔ cup diced celery (1-2 stalks)
- 1 Tbsp minced garlic (2-3 cloves)
- 1-2 finely minced canned chipotle peppers plus
- 2 tsp adobo sauce
- 5 cups water
- One 15-ounce can diced tomato (or 1½ cups fresh)
- 5 cups bite-size cauliflower florets (1 large head)
- 3 cups diced mixed bell pepper (like yellow, orange, red, and/or green, 2-3 peppers)
- 1½ cups diced zucchini (1 zucchini)
- 1½ cups frozen corn
- 2 bay leaves
- 2 tsp salt or to taste
- 2 tsp dried oregano
- 1 tsp dried cumin
- 1 tsp sugar
- Heat the oil in a 5-quart pot over high heat. Add the onion and sauté for a few minutes until it begins to brown. Add the celery and garlic and sauté for another minute or so.
- Add the remaining ingredients and bring to a boil. Reduce the heat to medium, cover, and simmer for 10 to 15 minutes until the cauliflower is tender (or longer if desired). Ladle into bowls and serve.
Garnish possibilities: Chopped cilantro, sour cream, grated cheddar or pepper jack cheese, and/or lime wedges.
Serve with guacamole.