Texas Veggie Soup

Ingredients

• 2 cans (15 oz. each) Mexican stewed tomatoes

• 2 cans (15 oz each) diced tomatoes with green chilies (this turns up the heat—use plain diced tomatoes if you want a milder version.

• 3-4 ribs celery, finely chopped

• 1 lg. green bell pepper, finely chopped

• 1 lg. onion (can be sweet), finely chopped

• 1 lg. jalapeno pepper. finely chopped (optional)

• 1 can whole kernel corn, drained (shoepeg best)

• 2 cans (16 oz.) black beans, drained

• 3-4 cup chicken broth (can also use chicken bouillon with water), amount depends on how thick you desire your soup

• 1 pkg. dried vegetable soup mix (church cannery mix works fine)

• 2 Tbs. fresh cilantro leaves, finely chopped (optional)

• 2 cloves of garlic, pressed or minced

• 1 Tbs. fresh basil leaves, finely chopped (dried basil works fine)

• ½ tsp. chili powder (your favorite brand)

• salt and fresh ground pepper, to taste

Preparation

Combine all of the ingredients, bring the mixture to a boil, then reduce the heat, cover and let simmer over a low heat.  Full recipe makes 10-12 servings but can be easily made in a half batch.. If desired, chopped cooked chicken, beef, pork or lamb, all cut into julienne strips can be added (can also change the broth to beef). Leftovers freeze well. This is super when you have cold! Good with chips, grated cheese and sour cream or crusty bread or hard rolls.