Wow, what a snowy weekend to make up a big batch of soup for friends after a great cross country ski trip up the high line trail. Here’s one that always warms the heart and has been a favorite of many of my customers. This is one can be made for your vegetarian friends by substituting vegetable protein crumbles in place of pork or other meats. Make a double batch because your friends are going to love it!
4 Tbsp olive oil
1 Tbsp garlic clove
2 Large yellow onion
In a large 6 quart pot, saute ingredients until onions are tender.
Add 8 cups of hot water
2 Tbsp of vegetable broth.
2 cups diced celery
2 Med. sliced jalapeno peppers
1 – 15 oz. can whole black olives, slightly diced
2 – 4 oz cans of diced green chilies
2 -28 oz. cans of crushed tomatoes
3 Tbsp Mexican seasoning
2 Tbsp Cilantro
3 Tbsp Cumin
2 Tbsp Oregano
Bring ingredients to a boil and turn heat to low. Add 4 more cups of hot water and add these remaining ingredients.
1 cup instant rice, slice one medium zucchini
1 Med. Zucchini, rounds sliced in half
2 Cups frozen corn
1 lb. of cooked and shredded pork. (For vegetarians, add Vegetable Protein Crumbles only when ready to serve to preserve it’s consistency.
Bring to a boil, reduce heat and serve. Top with shredded cheese.