As with many soups, this one is quite tasty the next day and can be altered into something totally new.
With our leftovers, I made it into a fish stew. I heated it up, add about 1/4 cup red wine (or use white), and added 2 fresh cod fillets, and more fresh pepper. Very tasty.
Southwestern Vegetable Soup
Compliments of JennaDish
adapted from How to Cook Everything Vegetarian by Mark Bittman
2 Tablespoons cooking oil
1 large onion, roughly chopped
1 Tablespoon minced garlic
1 dried chipotle chile (optional)
1 Tablespoon ground cumin
1 Tablespoon fresh oregano (1 teaspoon dried)
Salt and freshly ground pepper
1 large potato, peeled and roughly chopped
1 cup corn kernels (fresh or frozen)
1 cup cooked black beans
3 tomatillos, husked and cut into chunks
1 medium tomato, cored and roughly chopped
1 medium or 2 small zucchini, roughly chopped
6 cups vegetable stock or water
1/4 cup or more chopped fresh cilantro leaves
1/2 jalapeno pepper, seeded and cut into rings (optional)
Put the oil in a large saucepan or dutch oven over medium heat. When hot, add the onion and cook, stirring occasionally, until it begins to brown, about 10 minutes. Add the garlic, chipotle, cumin, oregano, and some salt and peper and cook stirring, for about 30 seconds. Add the vegetables along with some more salt and pepper and cook, stirring occasionally, until they are shiny, just a minute or so.
Add the stock, bring to a boil, and adjust the heat so the mixture bubbles gently. Cook until the vegetables are very tender (the potato will take the longest), 15 to 20 minutes. Taste, adjust the seasoning, and serve, garnished with the cilantro.