- 2 tablespoons extra virgin olive oil
- 1 yellow onion, medium diced
- 1 large red bell pepper, medium diced
- 2 zucchini, unpeeled, ends removed, cut into quarter moons
- 2 small ribs celery with leafy tops, medium chopped
- 4 cloves garlic, pressed, grated or finely chopped
- 3/4 tablespoon ground chipotle pepper powder
- 2/3 cup fresh corn cut from the cob
- 1 28 ounce can plum tomatoes with the juice, pulsed a few seconds in the food processor or broken up by hand
- 1 16 ounce can organic kidney beans, drained and rinsed
- 3 vegetable bullion cubes (no salt added)
- 3-4 cups purified water
- 1 pinch crushed red pepper flakes
- 1/8 level teaspoon cayenne pepper (omit for less heat if desired)
- 3/4 tablespoon chili powder, your choice of brand and heat level
- 1 teaspoon ground cumin
- 1 tablespoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
- 1/2 tablespoon organic honey (preferably raw and local)
- Fresh chopped cilantro
- Sliced avocado
- Toasted pumpin seeds
Prepare all ingredients as listed above. Heat the olive oil over medium heat in a large soup pot. Add the onions, red bell pepper, zucchini and celery and sweat about 10 minutes, stirring occasionally, until the vegetables are tender. Add the garlic, chipotle powder, corn, crushed tomatoes, kidney beans and 1/2 cup water. Cook another 5 minutes, stirring occasionally (careful not to let the garlic burn).
Add 3 cups purified water and vegetable bullion cubes, bring to a boil and let simmer 10 minutes to let the cubes dissolve. Reduce the heat to medium low and add the crushed red pepper flakes, cayenne, chili powder, cumin, salt, black pepper, thyme and honey; stir well to combine. Tip: double check that your bullion cubes do not contain salt. If they do, do not add any salt to the soup until all ingredients are added and you’ve tasted it to ensure it’s not over salted.
Let soup continue to cook another 10 -15 minutes; check your seasonings and add additional salt & pepper if needed before serving. Reduce the burner to warm if letting the soup sit on the stove for longer than 30 minutes.
To store, allow the soup to cool completely and store in freezer-safe glass containers in the refrigerator up to 3 days, 3 months in the freezer. Reheat over low heat on the stovetop and avoid the microwave if possible.