Sometimes, when I’m coming up with a recipe, I set out to create something based on a traditional recipe from a particular cuisine.
This is not one of those times.
While today’s Southwestern Soup does not actually hail from any particular part of the Southwest, its combination of spices and chiles gives it a decidedly Tex-Mex flavor profile. It’s a comforting soup, nice and thick but not quite what you’d call chili. It’s healthy, filling, and vegan, and you can make it as spicy as you like — just add more chili sauce at the table to amp up the heat.
3 Tbsp. olive oil
1/2 large yellow onion, diced
2 medium carrots, diced
2 sweet peppers (bell, corni di toro or other variety), diced
2 large ribs celery, diced
3 large cloves garlic, chopped
1/2 tsp. kosher salt
1 (15oz) can white kidney beans (including liquid)
1 (4oz) can diced green chili peppers
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground black pepper
1/2 tsp. epazote
1 C. water
sambal oelek or other chili sauce
1. Heat the oil in a medium (5-quart) dutch oven over a medium flame. Add the onion, carrots, celery, sweet peppers, garlic, and salt, and sauté for about 10 minutes, until onions are softened but not browned.
2. Add the white kidney beans, diced chili peppers, spices, and water. Stir to combine, then let come up to a simmer. Cover, turn down to low, and let simmer for 20 minutes.
3. Ladle into bowls and garnish with cilantro, avocado, and chili sauce.