soupVegetarian Soup

2 tablespoons olive oil

2 tablespoons finely minced garlic

1 onion, medium, chopped, sweet

1 zucchini, chopped, quartered

1 squash, chopped, quartered

2 celery stalks, chopped

1 cup red beans, drained and rinsed

1 cup cannelloni beans, drained and rinsed

1 jalapeno pepper, deseeded and finely chopped

2 cups carrots, chopped into rounds (approximately 2 medium)

2 cups green beans, fresh or frozen

2 cups vegetable broth

2 cups tomatoes, chopped

1 1/2 cups corn, frozen

2 bay leaves

2 teaspoons cumin

1 teaspoon dried oregano

pink himalayan sea salt to taste

ground black pepper to taste

1 tablespoon chili powder


Heat the olive oil in a large pot over medium heat. Add in the onion, garlic, and celery, cook and stir until onion is tender. Pour in vegetable broth, season with

bay leaves, cumin, oregano, and chili powder. Mix in zucchini, squash, carrots, green beans, and jalapeño pepper. Reduce heat to low, cover pot, and simmer 5-10 minutes. Mix the tomatoes into the pot. Season to taste with sea salt and pepper. Stir in kidney beans and cannelloni beans. Bring to a boil, reduce heat to low, and simmer 30minutes., stirring occasionally. Stir in the corn, cook additional 5 minutes, then remove soup from heat. Transfer 2 cups of soup to a blender and blend until smooth. Pour blended mixture back into pot; stir well.