Well since Mother Nature is not letting go of winter quiet yet here in Washington, D. C. Another 10 inches of the white stuff fell to start off our week so its time again for another cold weather yummy soup…..
This one is far from being ‘heavy’ and will warm you up without dragging you down afterward. A nice blend of spice and fresh tomato flavors with the crunchy contrasting tortillas to top things off. I love having leftover soups to store in the freezer like this one for just those occasions when you really need a quick healthy meal but don’t want to spend any time on it.
- Makes about 3 Quarts
- 2 Cups Cherry Tomatoes
- 1 14 oz. can Organic 'fire roasted' Tomatoes
- 1 large white onion, diced
- 1 Quart Vegetable Stock
- 1 cup frozen vegetables ( I used a corn & peas mix )
- 1 Red Pepper diced
- 2 Tbs. dried Cilantro or 1 bunch of fresh, chopped
- 1/2 tsp. Black Pepper
- 1 tsp. Sea Salt (omit if broth is not low sodium)
- 1 Tbs. Garlic, diced
- 2 Tbs. Olive Oil
- dash of hot sauce
- Tortilla Strips for garnish
- In a large pot, heat Olive Oil on medium high and then add in your fresh Cherry Tomatoes. Stir the tomatoes for about 10 minutes off and on until they have broken open and browned a little. Add in your diced Onion and cook until onions are slightly clear. Add in all other ingredients except the tortilla strips. Bring to a boil, reduce heat to simmer and cook covered for about 30 minutes or all day if needed. Adjust the spice to taste. Serve with fried tortilla strips or other chips. Freezes well.
You’ll never miss the chicken in this version……….. Enjoy!
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