There are some recipes that I love because they’re ever-changing depending on what vegetables are in season and what you happen to have in your cupboard, fridge, or freezer. Vegetable soup is one of those fluid recipes that I enjoy…not only because I can use whatever I happen to have on-hand, but also because preparing a recipe in different way every time makes life more interesting. 
For some, soup is an appetizer; however, Kemal and I love to eat soup as our main course. It’s light, and our stomachs always feel so content after eating it.Naturally, bread and butter to accompany your soup is a must…at least for us anyway.
I just made this soup about two weeks ago, and I’m hoping I can recall it. Silly me, I didn’t jot it down. I just threw a bunch of ingredients in a pot without measuring anything and that was that. I’ll try to recall it as best I can.
Spicy Vegetable Bean Soup
Ingredients:
- one large can of V8 vegetable juice (tomato soup or several cans of crushed tomatoes can be used as an alternative)
- frozen or fresh corn (I used fresh, frozen corn from my parents’ garden)
- frozen or fresh beans (I used greasy beans and turkey craw beans that came from my parents’ garden)
- 1 can black beans
- 1 diced onion
- shredded carrots
- diced potatoes (rice or pasta can be substituted)
- chili powder
- 1 jalepeno, sliced
- salt
- pepper
Instructions:
- Dice the onions and potatoes, and then shred the carrots.
- Slice the jalepeno
- Cook the potatoes in water until they’re about half-way done
- Drain the water off the potatoes
- Put the potatoes in large pot with all the rest of the ingredients and cook on medium heat until the the veggies are soft.
Here’s what the soup looked like when it was done:
The soup tasted wonderful, but best of all, all those veggies and beans are great for your body! If you have never tried making vegetable soup or a veggie bean soup before, I hope you will consider giving it a try. Just use whatever beans and vegetables that you enjoy or whatever happens to be on hand.
