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Okay kids here’s a good one for you, this soup is a staple in our house during the cold month’s. Lucky for me and my family it was soup weather this weekend! ENJOY.

3 lrg carrots, chopped into bite size pieces
3 stalks of celery, diced
1 medium onion, chopped
2 cloves garlic, minced
-Start by sauting these ingredients in a medium size soup pot with some olive oil over medium heat.
1 package baby bella mushrooms, sliced or chopped
2 c. rainbow swiss chard or spinach
16 oz to 32 oz canned tomato’s ( I can my own and they really make the soup awesome)
32 oz/4 c/1 quart vegetable broth
2 chipotles in adobo sauce, chopped ( can be found in any supermarket), ( put the left overs in a zip lock bag and store in the freezer)
2 tsp. adobo sauce
salt and pepper ( My store had this smoked salt and I use it in place of regular salt, delish!)
-When the other ingredients have started to soften make sure to stir and season with salt and pepper. Then add the mushrooms, let them saute a minute or two before you season or the salt will draw all the moisture out, and we want them to brown a bit first. Next add tomato’s, chipotles, adobo sauce, and vegetable broth. Let it come to a boil and turn to medium low and simmer 10 min. When those ten minutes are up turn heat to low or simmer and add the chard or spinach.
* optional indredients
1 can black beans, drained and rinsed
2 c. fresh corn, or canned
-So when the chard/spinach has wilted at this point you could add the optional ingredients. This is the first time I’ve pureed this soup and it was great. So if your going to puree it do that first, and then add beans and or corn.
-We like to top our soup with local beehive sharp cheese and tofutti sour cream (vegan). We also use hot sauce and diced avocado, oh yes and my homemade tortilla strips.
Tortilla Strips:
1 package corn tortillas ( you might only use half the package)
olive oil
spices: ( your choice) 1/8 tsp. – 1/4 tsp. salt, pepper, cumin, garlic salt or garlic powder, paprika, chili powder, cayenne pepper.
– Take two tortillas at a time, cut in half stack the two half moon shaped pieces on to of each other and then cut into strips. Do this to at least six tortillas, then toss in a bowl with olive oil and spices of choice. Line a baking sheet with foil, heat the oven to 375 . Place strips onto baking sheet and bake for 10 to 15 min.