Spiced Vegetable Soup

This is a great time of year for this soup - most of the vegetables are readily available from your local farmer's market.  Can't find kale?  Use Spinach.  Can't find yellow squash?  Use zucchini.  Got pumpkin?  Throw it in...mix and match to your heart's delight.

  1 Tbl Olive Oil                                                                        1/2 Tbl Ancho Chili

  2 Large Stalks Celery, Chopped                                               1/2 Tbl Hot Sauce

  4 Clove Garlic, Minced                                                            15 Oz Chopped Tomatoes

  4 Ounce Bell Pepper, Chopped                                                1/2 Cup Kale, Cut Into Strips

  6 Ounce Carrot, Chopped                                                        12 Oz Green Beans

  1 Tbl Hot Paprika                                                                    9 Oz Yellow Squash

  1 Tbl Turmeric                                                                        5 Cups Chicken Stock

Heat oil in a large pot over medium low heat.  Add celery and garlic.  Cook for a minute or two and add peppers and carrots and  sweat for 3 to 4 minutes.  Add the spices and cook and stir until spices are fragrant.

If cooking on stove top:  Add remaining ingredients and simmer over low heat for 1.5 to 2 hours.

If cooking in a slow cooker:  Transfer to a slow cooker, add remaining ingredients and cook on low for 5 to 6 hours or high for 2  to 3 hours