Roasted Red Pepper (plus more veggies)Soup

Roasted red peppers, smoky cumin and stewed tomatoes are the stars of this soup. My recipe is based on Rachel Ray’s Why the Chicken Crossed the Road Chicken tortilla soup from years ago—linked here. My kids grew up eating Rachel’s delicious soup. I passed it on to neighbors and family. I still make it for Christmas get togethers every year.

As I am incorporating more plants into my diet, I switched up a few ingredients so I could enjoy this soup minus the meat.

Here’s what you need:

1 onion

1 large organic zucchini or 2 small

3 cloves of garlic

2 large organic red peppers

1 can stewed tomatoes (Del Monte brand is the cleanest —no natural flavors and minimal sugar)

1 oz can organic tomato sauce

1 1/2 cups roasted corn by Trader Joe’s (frozen)

1 can organic black beans

32-48 ounces of Vegetable Broth (Pacific is cleanest brand)

1-2 Tablespoons of Chipotle Pepper Adobo Seasoning (Frontera)

Seasoning:

2 teaspoons cumin

1 teaspoon thyme

1 teaspoon sage

1/2 tsp rosemary

1/2 tsp black pepper

1-2 tsp sea salt (add in when you incorporate the broth)

olive oil

Here’s what to do:

1. Cut your red peppers in half, pull out the seeds and place them insides down on a parchment paper covered tray. Drizzle a little olive oil on them and roast for 30 mins on 425 degrees.

2. Heat tablespoon of olive oil in a large soup pan on medium. Add diced onion, zucchini and saute for 4-5 mins until softened. Then add in minced garlic for the last minute.

3. Add in all the seasoning (except the salt) and heat on medium low. Deglaze with vegetable broth.

4. Add in corn, stewed tomatoes (I like to chop mine up before adding), roasted red pepper (skin peeled off and chopped in small pieces) and beans (I rinse and soak mine in water before I roast my red peppers.)

5. Add 1-2 tablespoons of chipotle and adobo sauce. Bring the soup to a boil then simmer for 15 mins.

6. Enjoy with corn chips, corn bread or your favorite crackers.