Around here we are OBSESSED with soups. They are easy, quick and really hard to mess up. I probably have already stressed our love for soups in another recipe post somewhere on here, as this feels pretty familiar. Basically, if you don't eat soups regularly, you are doing something wrong.You could literally just throw a bunch of cans of stuff into some chicken broth (which is kind of how this recipe happened), season it and eat it. It's probably going to taste brilliant no matter what you do. And this soup definitely tastes good, so you should make it.
We've also been cutting back on meat in the house. Mostly because it's too much work to make sure it is frozen when you aren't going to use it in time and then you have to remember to thaw it if you are going to use it, and then there is the fact that dealing with raw meat is kind of weird and gross. Casey is a little crazy about salmonella. So this is a nice vegetarian soup answer to our problems, yet you could still add meat if you were up to it! Either way, it's a healthy option.
Coconut Veggie Soup
- 1 tbs. olive oil
- 1/2 onion, diced
- 2 medium gold potatoes, cubed
- 4 cups chicken broth
- 1 can corn
- 1 can black beans, drained & rinsed
- 1 can Rotel
- 1 can green chiles
- 1 can coconut milk
- 1 Tbs. cumin
- 1.5 tsp. salt + pepper
- 1 tsp. onion powder
- 1/2 tsp. garlic powder
1. Heat olive oil over medium-high heat.
2. Add onions and sautee for 5 minutes.
3. Add potatoes and chicken broth and bring to a boil.
4. When potatoes are fork tender, add the rest of the ingredients and simmer for 5-10 minutes.
5. Serve hot and garnish with shredded cheese, and greek yogurt or sour cream.
Also, this soup only gets better with time. Store it in the fridge (or even make it ahead of time) and warm up when you're ready to eat. The spices will take the soup to another level on day 2.