New World Idaho Vegetable Soup with Southwestern Spicings | Idaho Potato Commission

Ingredients

• Cooking spray
• 2 tablespoons olive oil
• 1 large diced onion
• 2 serrano chiles, finely diced (seed and fiber removed if you prefer it more mild, or left in for heat)
• 2 ribs diced celery
• 1 teaspoon chili powder
• 1 1/2 teaspoon ground cumin seed
• 6 to 8 cups vegetable or chicken stock
• 28 oz can diced tomatoes in juice
• 2 carrots, scrubbed and sliced in 1/4" rounds
• 3 lbs Idaho® potatoes, unpeeled, cut into 1/2" dice
• 1/2 lb green beans, stemmed and cut into 1/2" lengths
• 1 medium butternut squash, peeled, cut into 3/4" dice
• 1 zucchini, quartered lengthwise and sliced into 1/2" pieces
• 1 1/4 c or 1 15-oz can cooked black beans, drained
• Salt 1 teaspoon or to taste
• freshly ground black pepper to taste
• 1 teaspoon sugar or honey
• 1/4 teaspoon ground allspice
• Corn chips, baked or fried optional - for garnish
• Cheddar cheese, grated optional - for garnish
• Cilantro, sprigs optional - for garnish