| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 152 | 7g | 1g | 18g |
| sugars | fibre | protein | salt |
| 7g | 5g | 6g | 1.2g |
I hold a special place in my heart for the Filé Powder Seasoned Veggie Soup, a soup that is robust, flavorful and particularly significant to me. Drawing inspiration from the calmness of Montana’s vast landscapes, this dish subtly infuses a touch of rancher’s food culture and resonates with the heartiness associated with Native American traditions.
A Cornucopia of Flavors
The Filé Powder Seasoned Veggie Soup exudes a beautiful melding of flavors with each ingredient adding its own unique touch. The generous use of vegetables like peppers, celery, carrots and zucchini contribute to the soup’s distinct taste profile, while the sprinkle of filé powder adds an earthy, smoky hue to this soul-satisfying soup. Distinct from most traditional soups, this dish is a delightful encounter of surprise and nostalgia, similar to Vegetable Bean Soup, reminding you of the vast world of flavors waiting to be explored.
Nutritious Meets Delicious
The best part about the Filé Powder Seasoned Veggie Soup is that it’s not just tantalizing to your taste buds but full of nutritional benefits as well. Laden with antioxidant-rich vegetables and protein-packed beans, this soup is an incredible source of fiber, vitamins, and minerals. From reinforcing immunity to boosting heart health, the good things in this pot are countless. If you’re specifically interested in expanding your vegetarian or vegan recipe list, this soup is indubitably a keeper and pairs well with a vibrant Quinoa Salad.
Documenting my love affair for this recipe does not do justice to the experience of tasting it. I encourage you to try out the Filé Powder Seasoned Veggie Soup for yourself and get ready for a burst of flavors. As I continue to be inspired by new flavors, stay tuned for more robust and sumptuous recipes inspired by my culinary journey.
What You’ll Need
- 3 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 1 large carrot, chopped
- 1 zucchini, chopped
- 1 cup chopped tomatoes
- 8 cups vegetable broth
- 2 cups chopped kale or spinach
- 1 can (15 oz) kidney beans, rinsed and drained
- 2 teaspoons file powder
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Method
Step One
Start by heating the olive oil in a large soup pot over medium heat. Once hot, add the chopped onion and minced garlic to the pot and sauté until the onions have turned translucent. This should take about five minutes.
Step Two
Next, add the red and green bell peppers, celery, carrot, and zucchini to the pot, stirring everything together to ensure it’s all well combined and coated in the oil.
Step Three
Let the vegetables cook for another five minutes, or until they’ve started to soften. Then add in the chopped tomatoes and simmer short.
Step Four
Now it’s time to pour in the vegetable broth. Increase the heat to bring the mixture to a boil. Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer for about fifteen minutes.
Step Five
After the soup has been simmering, add the chopped kale or spinach, rinsed kidney beans, and file powder to the pot. Season it with the dried thyme, basil, and salt and pepper to taste.
Step Six
Finally, let the soup simmer for an additional 15 minutes, allowing all the flavors to meld together. Your Filé Powder Seasoned Veggie Soup is now ready to serve. Enjoy hot!
