I posted a non vegetarian version of this hybrid tortilla soup and chili recipe before, but I wanted to do another meatless version. This does have fish sauce because I love it but you can take it out if you want to make it totally vegetarian. It's one of those ultimate comfort foods that warms you up and is full of flavor. Perfect for winter nights, riding out snow storms. The recipe is for 4 but easily doubles for more guests!
1 quart vegetable stock
1/2 cup chopped fresh cilantro + a little more to garnish
5 garlic gloves minced
1/2 onion chopped
1/2 red bell pepper chopped
1 can diced tomatoes chopped
2 carrot chopped
1 cup of zucchini cut up into chunks
1 cup squash cut up into chunks
1 can white beans rinsed
1 can black beans rinsed
1 small can of corn rinsed
1/2 tsp cumin
2 jalapenos seeded and diced
1/2 TBSP fish sauce
1 TBSP brown sugar
2 limes (one juiced and one for serving)
Heat 2 TBSP of olive oil in a stock pot over medium high heat. Sauté the onions for 3-4 minutes then toss in the garlic and sauté for another 3-4 minutes. Add carrots, cumin, salt and pepper and tomatoes. After another minute or so add the Vegetable stock, fish sauce, and brown sugar. Stir then add 1/4 cup of chopped cilantro, bell pepper, zucchini, squash, beans, corn and jalapenos.
Cover and let simmer
for another 20 minutes. Stir in lime juice and the other half (1 cup)
Taste and adjust seasoning to your taste.
To serve, top with a bit of fresh cilantro, a few slices of avocado and a squeeze of lime. You can also top with a little crema if you want.