I woke up this morning to snow, four inches of beautiful, untouched, smooth, quiet snow. Living in Richmond, Virginia, we don’t see a lot of snow. Growing up in Florida, we did not see a lot of snow either. Thus, although I’m almost 22, I still get giddy about this beautiful blanket whenever I head north.
On cold snowy days like today, nothing really feels better than a nice cup of hot chocolate or cider, and some soup! Based on the weather channel, it looks like the entire country is under a cold front. I know that in Kansas today, we are reaching -9˚. That is significantly colder than I ever need to be.
Thus, if you’re at home reading this right now, I highly suggest you stay where you are, don’t even bother changing out of your pajamas, and whip up this soup. Your entire house will smell delicious, and you can curl up next to your favorite window with a bowl of this delicious soup to enjoy the snow from inside. I can just picture the comfort now!
Here’s to the little joys in life- like freshly fallen snow and delicious homemade soup.
Happy Sunday friends!
- 1 Tablespoon olive oil
- 1 large onion, diced
- 1 large red bell pepper, seeded and diced
- 1 to 2 jalapeno chiles, stemmed, seeded and finely diced
- 4 cloves garlic, minced or pressed
- 1 15-ounce can diced tomatoes, preferably fire-roasted
- 2 16-ounce cans black beans, rinsed and drained
- 2 cups vegetable broth (or water plus bouillon cubes)
- 1 teaspoon Ancho chili powder (or other pure, mild chili powder)
- 1 teaspoon ground cumin
- ¼ teaspoon chipotle chile powder (or to taste)
- 2 teaspoons Mexican oregano (optional)
- Generous grating of black pepper
- ½ teaspoon salt (or to taste)
- 1 pound yellow squash or zucchini*
- 2 cups crushed pineapple and juice
- Heat 1 Tablespoon of olive oil in a large pot over medium heat. Add the onion and cook, stirring regularly, until light brown.
- Once the onion is light brown, add the bell pepper and jalapeno, cooking for about two minutes (or until soft).
- Stir in the garlic and allow to cook for 30 seconds, or until fragrant.
- Add the tomatoes, beans, broth, and seasonings- omitting the squash and pineapple. Stir well and bring to a boil, then reduce the heat and simmer for 15 minutes.
- Meanwhile, rinse, trim, and cut the squash into small cubes.
- Add the squash, pineapple, and pineapple juice to the pot. Increase the heat slightly, and cover. Simmer until the squash is fork tender.
- Adjust seasonings as desired, and enjoy!
Notes and Tips!:
- Yield: 6 Servings, easily doubled
- To make this recipe more like a soup and less like chili, add more broth.
- Decrease the amount of broth to make a thick taco filling or chip dip!
- To speed up the cooking process of the onions in step 1, add a pinch of baking soda!
- I used all yellow squash in this recipe, but you can easily substitute some of the squash for zucchini, or replace it all with zucchini, depending on your preference.
- Source: Fat Free Vegan
- If you like this recipe, try these other delicious dishes from ‘A Rented Kitchen’! (recipe links found below):