Warming Mexitali Soup
Temperatures have dropped here in AZ, finally, and soups find their way to my stove more often. I usually just create based on what’s left in the pantry and fridge. So, while wanting to make another big pot of soup for the week, I knew I had vegetables, beans, and canned tomatoes. I did buy a butternut squash to add into the mix. What evolved was a delicious veggie soup with a mildly potent bite to it that would knock out any bug and definitely take away a chill. This was a great escape from the norm of plain old veggie soup. Hope you enjoy.
2/3 of a large sweet onion finely chopped Celery top leaves from 4 bushy stalks 4 good-sized celery stalks chopped or sliced in food processor (I used my thick slice disk) 3 tablespoons Italian Seasoning 1/2 tsp garlic powder 3-4 shakes sea salt 3 tablespoons olive oil 2 cups shredded green chard (no stems) 1 yellow zucchini (sliced) 1/2 of large butternut squash, peeled, and cut into 1/2-inch cubes 2 tablespoons vegetable stock base 1 can chipotle chili pepper diced tomatoes 1 can white cannellini beans (or Great Northern) 1 can black beans
Heat olive oil in large stock pot; add onions, celery leaves, and seasonings and sauté for about 2 minutes. Next, add sliced celery and zucchini and sauté for another minute or two. Add the green chard on top and continue sautéing for another minute . Add water to fill your stock pot but leave a little room for the canned tomatoes and juice. Simmer for 10 minutes, then add the canned tomatoes and chopped squash. Add the soup stock base and stir all. Simmer with lid for 10-15 minutes or only until squash is cooked through. Finally, add the beans and simmer one more minute.