Hearty Vegetable Soup *

My sister-in-law made this one time when we were visiting Chicago and it was love at first taste! You can top it with tortilla chips, sour cream and shredded cheese; but it is just as good as is.
(There are some alternatives I've tried and liked-I put an * by them...enjoy!)

1 med onion, diced
2 tsp garlic, minced
2 T olive oil

8 c chicken broth *vegetable broth
8 small (or 4 large) red potatoes-skin on-cubed *can substitute cubed sweet potatoes or butternut squash
*1 stalk of celery, diced small
1 zucchini, cubed
1 summer squash, cubed
2 large carrots, cubed
1/2 c corn
1 can diced tomatoes *4-5 fresh Roma tomatoes
1 can garbanzo beans, drained and rinsed
*1/4-1/2 cup diced red, orange, yellow or green peppers or a combo of them all
1 tsp cumin
2 tsp oregano
1/2 bunch fresh cilantro, chopped
2 limes (or equivalent lime juice)
sea salt and freshly ground pepper to taste.


1- Saute onions and garlic in olive oil over med heat until they are tender.

2- Turn up to high and add chicken broth (*vegetable broth), carrots, (*celery) and potatoes (or *sweet potatoes), till veggies are tender, but not soft-do not want them to get mushy.

3- Turn down to low and add remaining ingredients-simmer for 20min. Garnish with additional cilantro and a slice of lime on the side.

Annalisa Condie, Chicago