Jenita's Calabacitas Soup
Recipe type: Soup/Stew
Cuisine: Southwestern, Vegan
  • 2 tablespoons olive oil
  • 1 large white onion, diced
  • 3 large cloves garlic, minced
  • 1½ pounds zucchini and yellow squash, halved lengthwise and sliced ¼ inch thick
  • kernels from 3 ears corn (about 2 cups)
  • 1½ pounds tomatoes, diced (or 1 28 oz can diced tomatoes)
  • 3 medium carrots, peeled and sliced ¼ inch thick
  • 8 ounces roasted hatch-type green chilies, chopped (choose spice level carefully)*
  • ½ pound green beans, trimmed and cut into 1 inch pieces
  • 2 tablespoons minced fresh oregano
  • 2 quarts vegetable broth
  • 1 bay leaf
  • salt and black pepper to taste
  1. Heat the olive oil in a large stockpot over medium high heat. Add the onion and sauté for 4-6 minutes until softened. Add the garlic and cook for an additional minute. Add the remaining ingredients and bring to a boil. Immediately reduce heat to a simmer, cover, and cook for 45 minutes to an hour until the squash is very soft and has soaked up the flavor of the broth. Season again to taste with salt and black pepper.
  2. This soup makes great leftovers, as the flavor improves when refrigerated overnight and also freezes well.
  3. *If using hot chilies, start with less, and taste for spiciness before adding more.
Recipe by Spoon With Me at