Tuesday, October 5, 2010

Southwestern Vegetable Soup

I have a good recipe for you today. I plan on being slightly interesting this week, because I have a few fun recipe ideas.

I had a fun weekend and went out to bars and stayed out very late. I was never 21 in college so I have to enjoy it now. =) On Sunday I went to the Farmers' Market and bought some fun things. I also listened to the songs "All Summer" and "Erase Me" by Kid Cudi on repeat. I'm always like that - I get obsessed with a song and then I can listen to it a hundred times in a row. Yesterday was busy with Power Group and then the LA Actors Tweetup at Busby's East. I feel silly using that word but it is pretty self-explanatory - Twitter + meetup. It was fun and I met a lot of new people! It did get really loud at one point, though, and I went and sat down and texted for about five minutes just because I couldn't handle trying to hear people anymore. I don't have a great sense of hearing and trying to talk to people in a loud environment can be a little stressful. We then moved to a quieter room, though, and it was much more enjoyable.

The weather has also taken a 50 degree swing downward. Last week it was 113 and right now it's 64! We even had a thunderstorm and a pink sky last week. If it were 2012 yet I would assume the apocalypse was nigh.

One fun vegetable I bought on Sunday is this:


It's an Eight Ball Squash.

That plus a big can of tomatoes I bought at TJ's inspired me to create a freakin' delicious soup that I shall now share with you.



Southwestern Vegetable Soup

1 onion
1 cup mushrooms
1 can tomatoes and juice
1/4 c frozen corn
1/4 c frozen peas
1 stalk celery
1 cup kale stalks
1 carrot
1 small summer squash or zucchini (I used an eight-ball squash)
1-2 cups water
1 sprig fresh basil
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp oregano
1/8 tsp bay leaves

Dice vegetables.

Brown onions, add mushrooms and brown.

Add remaining vegetables and water. Cook until veggies are desired texture. I cooked for about 45 minutes so the kale would be nice and soft and the tomatoes reduce and thicken. Season to taste.

Makes about four 1-cup servings, depending on how much water you use.

To make the soup more substantial, you could add some brown rice and black or adzuki beans.

Nutrition Facts







It's like a mix of tomato basil soup and tortilla soup. Yum.

Links:
http://www.thenibble.com/reviews/main/vegetables/squash-glossary.asp Squash Glossary. Did you buy a squash but you don't know what kind it is? Look here.

And thank you very, very much to Queer Vegan Runner!!! I won her $35 CSN store giveaway and I can't wait to spend it on some new sheets. =)

Do you use Twitter? Have you ever been to a Tweetup or a Meetup? Do you enjoy meeting strangers, or do you find it stressful?

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