Summer Heat!

Talk about inconsistency.  We're like the Oilers.  Hot streak for a few weeks, then nothin' doin' for 3 months.  That's pretty bad.  Well, here to make up for it, I have a recipe for the most delicious Southwest style Mexican soup.  This goes extremely well with cornbread, and all the other usual Mexi-fixin's - tortilla chips, guacamole and all the rest.  As with all soups, the longer you let it simmer before serving the better it'll taste, so give yourself a couple of hours at least before serving.

Ingredients!

6 c. veggie stock 
 1 c. crushed tomatoes
1 1/2 c. black beans*
1 c. frozen kernel corn
1 med. onion, chopped
2-3 stalks celery, chopped
1 each of fresh anaheim, chili and banana peppers, minced
1 med. green bell pepper, chopped
2-3 cloves garlic, crushed

6-8 dashes Tabasco sauce
1 tsp. salt
1/2 tsp. fresh ground pepper
1/4 tsp. cayenne pepper
1 dash liquid smoke
1 Tbsp. chili powder
1 Tbsp. basil
2 Tbsp. fresh lime juice 
1/4 c. + 2 Tbsp. olive oil
1/4 c. corn starch

Procedure!

Step 1. In a large pot, heat 2 Tbsp. olive oil until aromatic.  Add onion, hot peppers, bell pepper, celery and garlic, and saute over medium heat for 4-5 minutes.

Step 2. Add crushed tomatoes, lime juice and all the spices/seasonings.  Saute with veggies for another 5 minutes.

Step 3. Add the stock, beans and corn and bring everything to a boil, stirring constantly.  Reduce heat to low, cover, and leave to simmer for 1-2 hours.

Step 4. Whisk together 1/4 c. olive oil and 1/4 c. corn starch until there are no lumps.  Bring the soup back to a boil, stir in the mixture, then remove from heat and let stand for 10 minutes to thicken.

Step 5.  Garnish with cilantro, parsley or fresh dill.

Step 6.  Nom nom nom nom.

 This is one of the tastiest soups ever.  Adjust spices according to your own tastes.  The measurements given here yield a soup that is a bit spicier than your average medium salsa.

*Canned beans are fine, but as always, freshly prepared beans from dry are best.  To prepare black beans, soak 1 c. dry beans in 3 c. water overnight.  Drain, rinse, then cover the beans and bring to a boil.  Drain and rinse once more, then bring back to a boil in 3 c. salted water.  Reduce heat to min. and simmer for 1 hour, then drain and add to the soup.