BY BETH COLVIN
Assistant Food editor
Vegetable Tortilla Soup
Serves 6 to 8. Recipe is by Beth Colvin.
2 tbls. canola oil
8 oz. pre-chopped fresh trinity, onions, bell pepper and celery
2 tbls. minced garlic
1 tbl. parsley
2 tbls. cumin
1⁄8 tsp. cayenne pepper, or to taste
1 (28-oz.) can petite diced tomatoes, with liquid
3 (7-oz.) cans chopped green chilies
2 (32-oz.) cartons vegetable broth
Salt and pepper, to taste
1 (15.25-oz.) can whole- kernel corn, drained
Grated cheese, tortilla chips and avocado, for garnish
1. Heat oil in a large Dutch oven. Add the trinity, garlic and parsley. Sauté 5 minutes or until soft and fragrant. Add the cumin and cayenne, stir well to combine.
2. Add the tomatoes and chilies, bring to a simmer and check the seasonings. Add the vegetable broth and repeat. Salt and pepper as needed. Cover, reduce heat and simmer 45 minutes, stirring occasionally.
3. Add the corn to the soup, cover and simmer an additional 10 minutes. You can serve immediately, but we found the flavors were even better the next day.