Normally, food is Patrick's domain, but I made an awesome vegetable soup this weekend that is also non-fat and really low calorie (yes, Alesha, that means 0 points). So - I wanted to share the recipe with the world.

Spicy Vegetable Soup
Serves 8-10

• 2 small onions or 1 medium-large onion


• 1 stalk celery


• 4 lg cloves garlic


• 1 red bell pepper


• 1 medium zucchini


• 1 medium carrot


• 1 broccoli floret


• 1 serrano chili, seeded


• 1 lg (28oz) can diced tomatoes


• 1 canned chipotle chile, diced


• 3 1/2 chicken or vegetable broth


• 1/2 cup tomato puree


• 2-3 cups water


• 2 tsp chili powder


• 1/2 tsp cinnamon


• salt and pepper to taste

Dice first 8 ingredients (through serrano), keeping garlic, onions, and celery in a separate pile. Heat a large, wide bottomed soup pot coated with cooking spray. When hot, add onions, garlic and celery along with 2 generous pinches of salt. Heat over medium heat, stirring occasionally for 2-3 minutes. Add the rest of the vegetables, another pinch of salt and stir until combined. Reduce the heat (to between medium and low) and let the vegetables sweat for about 10 minutes. Once they have sweated (onions are transparent, mixture is moist and fragrant), add the broth, tomatoes, tomato puree, chipotle and water. Let this simmer, covered, for about half an hour. Add the spices, taste, and add any more spice, salt, or pepper as needed.

I like to have this with some crackers and a wedge of Laughing Cow cheese. Surprisingly filling and delicious.

As for the serves 8-10, well, I just package it up and freeze it and then I have dinner whenever! |