Mexican Vegetable Soup

oops i took a month break. not from cooking, completely. but i had this really nasty flu for like 10 days or so, and for a week straight all i wanted to eat was rice crispies with soy milk and cinnamon toast. seriously! but i'm getting back on the bandwagon.

oops i can't remember where i got this recipe from. which is a total bummer because it is long. and i hate recipes where there are so many ingredients. so i am going to write it out so it looks more like a novel than a recipe and it is not helpful at all. but seriously, half of these are straight of the can so it's not that biggadeal. and it is worth it. this is my favorite soup to eat. it is so good. the crockpot and i are taking a break and the crockpot is not needed here. it takes a while to make but most of that time is just the soup cooking on the stove. so you can MULTITASK while you're making this. in my mind, i said multitask like how oprah would say it. like how she kind of does that yell announce thing. IT'S LIZ LEMOOON

so, being as how this is soup, you can alter it however you like and it doesn't matter! and it's your fault if you don't make it how you like it!

- heat 2 tbs olive oil in a pot. saute 2-4 garlic minced garlic cloves with a small diced onion and 1 teas cumin. saute until onions are soft, stirring frequently.

- add 16 oz diced tomatoes (san marzano por favor!!) with their juice. add a can of vegetable broth. add some salt and pepper. bring to a boil

- add 2 thinly sliced carrots. slow boil for 15 minutes

- add one chopped zucchini. cook 5-10 minutes, or until zucc is tender.

- add a can or less of kidney beans and a can or less or corn. drain both of those beforehand. cook 2 minutes.

- remove one cup of the soup and blend it in the blender. then add it back in with the soup. this is the secret to legit looking homemade soup.

- adjust spice as needed. i put in more pepper, some garlic salt, and some chili powder

- put yummy things on top. like cheese, chips, fritos, sour cream, avacado, corn bread etc. yum!!!

and like any soup, it's great as leftovers. i would say this makes about four servings.