I wanted something
heartwarming today. It’s a beautiful, spring showers kind of day and a bit
chilly, so I turn to soup. I am also trying to keep my vegetable intake up, and
this soup has loads of veggies and even more flavor. It’s an easy, one pot soup
that only takes about 30 minutes to put together. Note: This is actually a mild soup, heat-wise;
if you want heat, add a can or two of chopped green chiles.
Ingredients:
1 Tablespoon light butter or margarine
1/3 cup diced onion
1/3 cup diced celery
1/3 cup diced carrots
1/3 cup diced red bell pepper
1/3 cup diced zucchini
1/3 cup diced yellow squash
1/3 cup frozen corn, thawed
4 cups chicken (or vegetable) stock
1 cup shredded pepper jack cheese
3 Tablespoons cornstarch
1/3 cup fat free half and half
Salt and pepper to taste (I added lots of freshly cracked
black pepper)
Garnish:
4 slices of crispy bacon, crumbled
Parsley
Directions:
Melt the butter in a large pot over medium heat. Add the
diced onion, celery and carrots and cook about 4 minutes or until soft but not
browned.
Add in the bell pepper, zucchini and yellow squash and a few
Tablespoons of the stock (to keep everything soft and not burnt) and cook for
about 10 more minutes.
Add the corn and the remaining stock. Bring the soup up to a boil.
Toss the cheese with the cornstarch. Whisk the cheese-by
handfuls- to the soup, making sure each handful is melted before adding the
next. Boil for about 5 minutes, whisking constantly, and then reduce to a
simmer. Stir until the soup is thickened.
Add in the half and half, taste, and season with salt and
pepper.
Let simmer for 10 minutes and serve hot in bowls garnished
with a bit of crumbled bacon and fresh parsley.
