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A healthy, hearty soup packed with spicy and savory flavors from fresh veggies and tender black beans.
In a large pot over medium heat, bring veggie stock, water, and tomato sauce to simmer. Add celery, carrots, and onion. Cover the pot and let it simmer for 10 minutes. You may allow it to come to a low boil, but no higher. Reduce the heat if needed.
After 10 minutes of simmering add spices, diced tomatoes and green chilies and corn. Cover and let it cook at a low boil until all veggies are almost tender to your liking, stirring occasionally. This will take only a few minute longer. Then add beans and reduce to a simmer until everything is heated through. All in all, it should take about an hour of simmering. Serve immediately.
These chicken noodle bowls are loosely based on Pho, a dish my husband and I have been fortunate enough to enjoy at our friends’ house. They do a traditional Vietnamese recipe with beef. The dish has a flavorful beef broth, topped with fresh aromatics and vegetables.
I decided to make this version for my husband who has been sick all weekend with a terrible cold. The ginger root provides a homeopathic element to the broth.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!