Spicy Veggie Soup

Hey everyone! It's been quite a while since I've last written a blog- and an interesting one at that. I had to do a lot of ministry ones for class, speaking of which- NO MORE CLASS! I've been super busy getting ready for finals, getting ready for graduation, graduating, preparing for vacation, taking vacation... whew! Now I have lots more time! I'll do another post after while to talk about the trip and the rest of my life but for now... soup is on my mind!

If you got a whiff of the pictures I've been posting on Facebook from the trip, you'll see that we ate a LOT on our trip... including an "all-you-can-eat" Vegas buffet! So it's time for me to eat lots of veggies and lean protein so I can feel human once again.

The spicy veggie soup is based off of my daddy's tortilla soup, but it doesn't have chicken and I've cooked things a bit differently. Enjoy!

Here is what you need:

1, 28 oz can diced tomatoes, undrained

1, regular size can Rotel

6 cups water

5 ts chicken base

Kosher Salt & Ground Pepper

1 medium onion, chopped

3-5 garlic cloves, chopped or minced

1/2 cup cilantro, chopped

4 (or more) large carrots, chopped

1 large squash, chopped

1, 10 oz bag frozen corn

Any other veggies you fancy

Now, here is the base for the soup:

This is a tomato based soup if you haven't noticed. It's also pretty spicy (and this is coming from a Texan). If you don't want the heat, replace the Rotel with another can of diced tomatoes. I use chicken base because it's cheeper than buying 6 cups of chicken broth, but you could certainly use chicken broth or bouillon cubes, or whatever you'd like.

The first thing you do is prepare your carrots and onion (and celery if you like that... but I HATE the stuff). Next it's time to make the broth.

Add the onions and carrots to a large pot and add six cups of water. Put on high heat.

Add 5 ts of chicken base... it's better to use too much than not enough. Don't be shy! Also if you buy this stuff... keep it in the fridge... I learned my lesson the hard way! Cover your pot and bring it to a boil.

Meanwhile...

Prepare the other stuff.

Next, add in your tomatoes, rotel, squash, garlic, and half of your cilantro. (Note: it's not good to cut squash rounds in half because you'll loose all the inner part!) If the big rounds bug you... just use small ones!)

Cook covered, on medium heat for 30 minutes.

Last add the corn and remaining cilantro and cook a few minutes, until corn is cooked. Keep warm on stove until ready to eat!

Good with cheese, cornbread, fritos, or tortilla chips... but be careful because that stuff makes a healthy meal unhealthy! We had leftover cornbread so... ya know... had to have some. Like my cheese... it's just a cheese stick... haha.

Anyways, I love this soup because it reminds me of home, reminds me of my daddy. It reminds me of when we'd have friends over for soup and all of the laughter and happiness it brought. I hope you'll make this some time. It makes a lot... so just freeze what you don't eat in individual portions and if you take it out in the morning, it'll be good to go for lunch.

Spicy Veggie Soup:

1, 28 oz can diced tomatoes, undrained

1, regular size can Rotel

6 cups water

5 ts chicken base

Kosher Salt & Ground Pepper

1 medium onion, chopped

3-5 garlic cloves, chopped or minced

1/2 cup cilantro, chopped and divided

4 (or more) large carrots, chopped

1 large squash, chopped

1, 10 oz bag frozen corn

Any other veggies you fancy

1. Add carrots and onion to 6 cups of water, add chicken base. Cover and bring to a boil.

2. Add in all remaining ingredients, except corn and half of the cilantro. Cover, cook on medium for 30 minutes.

3. Add corn and remaining cilantro. Cook about 5-10 min longer.

4. Enjoy with whatever fixin's you fancy!