Southwest Vegetable

The perfect soup to make on a cold snowy winter day, it can simmer all day and it really makes itself.  I love pantry soups, which means soups with ingredients that I always have on hand….  Dried chiles, dried beans, and some winter root vegetables make a hearty, healthy supper with the addition of some crusty bread.  I normally freeze half in 2- 1.5-quart containers, then I have two more meals ready for later. This soup has some heat from the chipotle in adobo and the dried anchos so if you're not into heat cut back on the chiles.   My Dan (not a vegetable fan when we met)  loves this soup. Also feel free to use whichever vegetables you have on hand and just use this recipe as a guide.  I use dried beans but canned would work too just rinse and add the last ½ hour of cooking.

Southwest Vegetable

  • 1 ½ Cup Dried Cranberry Beans, soaked in cold water overnight in the Refrigerator
  • 2 Dried Ancho Chiles, Stems and Seeds Removed
  • ¼ Cup Olive Oil
  • 2 Stalks Celery, Diced
  • 1 Yellow Onion, Diced
  • 1 Whole Green Bell Pepper, Diced
  • 2 Cloves Garlic, Minced
  • 1 1.2 tsp. Salt
  • Fresh Ground Pepper to Taste
  • 2 Dried Bay Leaves
  • 4 Stems of Fresh Thyme
  • 1 ½ tsp. Cumin
  • 1 tsp. Dried Oregano
  • 1 Chipotle Chile in Adobo
  • 1 (6oz.) Can Tomato Paste
  • 1 Celery Root Bulb, Diced in ½ inch Cubes
  • 4 Medium Waxy Potatoes, Diced in ½ inch Cubes
  • 4 Carrots, Diced in ½ inch Cubes
  • 2 Turnips, Diced in ½ inch Cubes
  • 4 Cups Vegetable Broth
  • 1 Bunch of Fresh Baby Spinach

  1. Rinse soaked beans in water and transfer to medium size stockpot and simmer on low until beans are tender but not mushy about 1-½ hours.
  2. In a small saucepan add the dried anchos and 2 cups of water,  bring to boil and turn off heat and let steep 30 minutes, blend with stick blender until smooth.
  3. In a heavy bottom sauteuse on medium heat add olive oil, when hot add celery, onion, green pepper, garlic, salt, and pepper.  Saute until translucent, about 15 minutes.  
  4. Add bay leaves, thyme, cumin, oregano and saute 5 more minutes to cook spices.
  5. Add chipotle and tomato paste, stir until combined.  
  6. Add celery root, potatoes, carrots, and turnips. Stir.
  7. Pour in vegetable stock. Stir.
  8. Add blended ancho chiles.
  9. Simmer on medium until the vegetables are almost tender, about 1 hour.
  10. Add cranberry beans and spinach, simmer about another 30 minutes.

Check for seasoning before serving.


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