It was so cold and windy here yesterday that soup just seemed like the thing to make for dinner. I love how a good soup warms the whole body and just feels like a big hug from the inside out.
I wanted to make something hearty and nutritious – full of vegetables, and of course -spicy! I love spice. Not the kind of heat that makes you not taste your food, but the kind that warms your insides. This soup does just that.
I made it from scratch, off the cuff – so anything in this recipe can be modified or adjusted to your liking… but it turned out delicious, and in my opinion, is a keeper! 😉
4 cups vegetable stock (organic and gluten-free)
2 medium sweet potatoes, peeled and cubed
1 red pepper, cored & cut in small pieces
1 yellow pepper, cored & cut in small pieces
1 white onion, chopped in small pieces
1 jalapeño, cut in small pieces (with seeds for more heat)
2 small-medium zucchini/squash, sliced and quartered
1 can organic black beans, drained but not rinsed (I used Sprouts brand)
1 can organic corn, drained but not rinsed (I used Sprouts brand, supersweet whole kernel)
1 can fire roasted diced tomatoes (I used Sprouts brand, in juice w seasonings – no artificial crap!)
fresh garlic – minced or pressed (I used one whole “package” of the pre-peeled organic garlic which is equivalent to about 10-12 cloves I would say…I love the ease of the pre-peeled stuff…)
1 Tablespoon Cumin
1 Tablespoon Chili Powder
1 teaspoon Sea Salt
1/2 teaspoon pepper
* I like to prep all my veggies first so all of that is done and I can just start dumping things into the crock pot when it’s ready. There is no right or wrong way to do this really… But I listed the prep directions in the ingredient list for ease.
- Put vegetable stock, all dry spices (adjust to your liking if you want more or less spice), garlic, jalapeños, and onions in crock pot and stir so all seasoning is mixed evenly.
- Add in black beans, corn & tomatoes and stir again.
- Mix in peppers, zucchini, sweet potatoes and stir all together to cover with spices.
- Cover & cook on high for 3 hours or low for 4-6 hours. (cook time may vary based on individual crock pots)
Serve hot! Add additional toppings like sliced avocado or fresh cilantro. Soup will last in the fridge for several days or can be frozen for later!