Hot Soup for Cold Days

Try this delicious vegan soup to warm your soul on a cold day.

Santa Fe Vegetable Soup
Inspired by Rachel Ray’s 30-Minute Meals

3 ears of corn or 2 cups frozen corn
1 red and 1 green bell pepper
1 tsp. cumin
1 medium zucchini, diced small
1 medium onion diced
3 cloves garlic, minced
1 to 2 canned chipotle or adobo peppers, chopped
1 can stewed tomatoes, 28 oz.
1 can tomato sauce, 8 oz.
3 cups vegetable stock
Olive oil
Salt and pepper to taste

Garnishes:

Tortilla chips
1 ripe diced avocado
¼ cup chopped red onion


In a grill pan, lightly blacken corn and peppers for about 10 minutes.  Cool for 5 minutes and peel blackened skin from peppers.

Add 2 tablespoons oil to hot soup pot.  Add zucchini, onions and garlic and chipotle peppers. Cook vegetables 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a boil and let simmer for 10 minutes. 

Meanwhile cut corn off the cob and chop grilled peppers, then add to soup.  Simmer for 5 minutes and serve topped with garnishes.

This recipe is contributed by Christl Keller Carollo, a personal chef who caters to vegetarian, vegan and restricted diets. She can be reached at (248) 542-3522 or peacelovejoy@wideopenwest.com