A recipe for the tired and stressed university kid. I lovingly named this warm, hearty meal “Carrie’s Kitchen Soup” after the chef I worked alongside at the Kilby Historic Site. Chalked full of iron, magnesium, calcium, and vitamin C, this soup is perfect for combating the cold and flu season. For those who have iron deficiencies, this soup will keep you feeling clear-minded and full of energy! It’s easy to make and great to make in bulk as a meal prep. Double the ingredients, portion it out into containers, and store it in the freezer for up to three months.
Makes: 8 servings
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients:
2 L chicken stock
350g medium tomatoes
350g black beans
150g canned corn
6 carrots
4 celery
2 bell peppers (any color)
1 yellow onion
2 medium russet potatoes
3 cloves garlic
1 tbsp cooking oil
Optional:
If you want to add protein, choose half a pound of red or white meat and cut it into small pieces, or shred it. Add it to the pot in step 2.
Directions:
- Preheat your oven to 350 degrees.
- Prep your mirepoix by peeling and large-dicing the onion, potatoes, bell peppers, garlic, and three of your carrots.
- Add your mirepoix to a lined baking sheet and bake for 20-30 minutes or until soft and golden brown.
- Small-dice the celery, tomatoes, and remaining carrots.
- Add cooking oil to a large pot. Add diced veggies, beans, and corn. Cook till al dente (5-8 minutes) at medium heat. Once cooked, turn off the heat until your mirepoix that you put in the oven earlier is finished.
- Carefully add your cooked mirepoix to your pot with the rest of your already cooked celery, tomatoes, carrots, beans, and corn, along with your stock, and turn the heat up to high to bring to a boil.
- Once boiled, season to taste with any seasoning of your choice. I recommend 3 tbsp of Tex-Mex mix, 1/2 tbsp paprika, 1/2 tsp cracked black pepper, and 1/2 tsp salt. This is also perfect to be served with fresh bread, a salad, or just some plain saltine crackers. Enjoy!
