WHAT'S FOR DINNER? MEXICAN "WE'LL SEE?!" SOUP

You may be wondering why this soup is called what it's called. My sister came into town and although I didn't have a recipe in mind, I knew I wanted to make a soup since it's so chilly out. We went to our local farm on the way home and picked up carrots, squash, corn, etc. among some other goodies. I didn't feel like going to the store so when we got home, I stood in the pantry then the fridge looking for items that might go together.

I started with aromatics; searing onions, carrots & garlic in a little hot oil. Then I started adding ingredients from my pantry with fresh ingredients from the farm. 

My sister came in and said, "That soup smells good! What is it?" I replied with a smile, "I don't know." She chuckled and asked if it would taste good. I said, "We'll see?!" smiling with a shrug. 

Relieved that it was actually GREAT!

MEXICAN "WE'LL SEE?!" SOUP

Heat stock pot to medium high with a little oil in it. Add 1 chopped onion, 1-2 chopped carrots & 1-2 cloves minced garlic. Stir occasionally until onions begin to soften and turn clear. 

Add 1 chopped squash. I chose a "calabacitas" green round squash but you could do patty pan, zucchini, yellow, butternut, acorn, etc. Cook, stirring occasionally for 5-8 minutes until squash is soft.

Add 2 bouillon cubes, 1 can Rotel undrained & 2 cans beans undrained. Any really, I had one can of Ranch Style beans & one can of black beans. Then 1-2 quarts water.

Turn to high heat. Meanwhile, shuck 1 ear sweet corn, wash & cut kernels off or use frozen or canned. Add seasonings if desired. I added 1 t sea salt & 1 T Simply Organic Mexican Seasoning. Add to soup. Bring to boil then reduce to medium and simmer for 30-45 minutes. 

To serve, squeeze 1/2 lime into each bowl. Ladle the soup into bowl. Top with a dollop of sour cream and sprinkling of cheese. Serve with tortilla chips or tortillas.