Travel + Food Blog


There's no denying I'm a summer person- give me a 30 degree day, blue skies and a cold glass of wine any day. I'm sure there are some positives to winter.........(hmm......just give me a sec while I google them--- none really come to mind straight away).  How about the fact it preludes Spring !? Or the fact that winter activities include snuggling on the couch, drinking red wine or more importantly- EATING THIS SOUP. Yesssssss- we have hit the jackpot. EATING THIS SOUP. Put that in your pipe and smoke it (ok- maybe I'm going a TAD overboard).

I'm actually not normally a big fan of soup- it certainly wouldn't be my last meal request that's for sure. For me, it's kind if the thing you order when you don't have enough time to browse the menu and your waiter suddenly appears at the table and you panic --- then regret that decision for the entire dinner while you gobble down 8 pieces of bread from the bread basket while eyeing off everyone elses' meals. It's certainly not a food category I crave- but (BUT!) I have to admit this soup is pretty amazing. I would say it's more like a hearty stew- which is probably why I love it so much. It's healthy, filling, DELICIOUS, and can keep for a couple of days in the fridge- so it's great to have as leftovers for lunch. And it's pretty reasonable in terms of costs if you have a lot of tummies to feed- especially if you have the spices on hand.

I can pretty much guarantee you will love it if you enjoy Mexican food. Did you hear that?  GUARANTEE IT?! Apparently there are 3 things in life that are definite. Death. Taxes. And the fact you will love this soup. Try it and thank me later.

Serves 6-8

olive oil
1 onion
2 bell peppers (any color, but I used red)
1 zucchini
1 teaspoon cumin
1 teaspoon poultry seasoning
1/2 teaspoon chili powder
1 1/2 teaspoons salt
freshly ground black pepper to taste
2 cups frozen corn kernels (or fresh if in season)
1-2 cups black beans (I used 2!)
3 cloves garlic
2 cans diced tomatoes
250ml jar of tomato pasta sauce  
2 1/2 cups vegetable broth (I had homemade chicken stock, so I used that)

a few sprigs of coriander (chopped for garnish)
1/2 a chopped avocado
Sour cream
Tortilla chips (white corn mission brand are the best).

Chop the onions, peppers, zucchini into 1/2" pieces.  Dice the garlic.
Heat the oil over medium heat in a large soup pot.  Toss in onions and saute.  After a couple minutes add peppers and zucchini.  Flavor with spices and stir every few minutes until they soften.  Add frozen corn (it'll defrost quickly) and garlic.  Once corn is heated up, add the tomatoes and sauce, black beans, and broth.  Bring to a boil then turn heat to low.  Simmer until you're ready to eat.

Garnish with crumbled tortilla chips, cheese, and sour cream, avocado and cilantro.