Vegan Mexican Soup

I love New Years. I love the idea of something new, something fresh. Another chance to make this year the best year yet. I mean, this is our last New Years, right? 2012 and all, we better make this one really special. And memorable, as we like to say back in the ol’ hometown.

2011 was a little hard. I went to Spain, which was awesome, don’t get me wrong, but a bit lonely at times. I mean, hellooooo, I couldn’t speak their language and got locked out of the apartment the first night and my señora wasn’t exactly the most sociable. She also thought bacon was a spice. I also had surgery on my toes twice and my cat ran away. There were good things, though! I traveled all over Europe and dated a Spaniard and studied really hard and made good grades. I started this really intense marine workout and now can do at least 20 pushups in a row and have visible arm muscles. I made new friends and…. started this blog!

Since 2011 was hard, I’m thinking that 2012 will be fantabulous. I mean, what’s better than graduating and living with your best friend and performing undergraduate research – OKAY let’s be real. That’s going to suck, but it’s going to be an epic resume booster. 2012 will also be filled with lots of really fun recipes, so get excited.

Anyway, I’m all about the resolutions. Though I can’t remember mine from last year (okay, so maybe I’m not all about the resolutions), I have high hopes for this year.

1. Wear more color.
2. Smile more. 🙂
3. Hold better eye contact.
4. Drink more water.
5. Do more yoga.

I think five goals is appropriate. Not too many, not too few. I also want to try a 7-day vegan challenge and a 3-day detox, but that doesn’t have to be at the new year. Just, sometime.

What are your New Years resolutions? Health resolutions? Fashion? Academic? Maybe picking up a new hobby? Wearing more fun jewelry or being flirtier? I should also add those…

Vegan Mexican Soup
Adapted from Oh She Glows

1 tbsp olive oil
1.5 cups chopped onion
2 garlic cloves, minced
2 bell peppers, chopped
1 zucchini, chopped
3/4 cup frozen corn
1/2 cup green onions, chopped
3 tbsp ground cumin
One 28-oz can crushed tomatoes
3 cups veg. broth
1 can black beans, drained and rinsed
Salt, pepper, crushed red pepper flakes
Chopped avocado for garnish

1. In a large pot over medium to low heat, add olive oil, onion and garlic. Sauté for 5 minutes.
2. Chop peppers, zucchini, green onion, and add that and corn to pot. Sauté for 5-10 minutes.
3. Add crushed tomatoes, cumin, and broth. Stir and season with salt, pepper, and red pepper flakes. Simmer on low-medium heat with the lid on top for 25 minutes.
4. After the soup simmers, top with chopped avocado and serve. Keep in fridge!

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