Spicy Vegetable Soup

You control how spicy this soup is—if you like it hotter, dice the adobo peppers finely and use two or three. If you don’t want it hot, then use one and either don’t dice it at all or cut it into large pieces. The heat comes from the seeds in the pepper and when they get diced, they get hot. The adobo sauce isn’t (or shouldn’t be) hot; it’s just flavorful. I’ve also found that the Lacostena brand is hotter than the Hernandez brand. I prefer Hernandez for the flavor.

As written, this soup makes about eight servings.

Ingredients:

1 28-ounce can diced tomatoes
1 28-ounce can crushed tomatoes
2 C frozen corn OR one can corn, drained
2 or 3 carrots, peeled and diced
3 or 4 celery ribs, diced
1 small or ½ large white onion, diced
2 or 3 small red potatoes, diced
1 to 3 adobo peppers, diced
1 can pinto or black beans, drained
2 C chicken broth plus extra water OR use all water to make this entirely meat-free

Directions:

1. Assemble the diced ingredients in a slow cooker.
2. Add the corn, beans and adobo peppers and stir.
3. Add the crushed and diced tomatoes, and the broth. Stir again.
4. Add enough water to almost fill your slow cooker. If you have a huge cooker, you may need to add either more broth (for a brothy soup) or diced tomatoes (for a more stew-like soup).
5. Cook on low for eight hours.
6. Enjoy!