Spiced Vegetable Soup

If you have frozen vegetables remaining from last years bounty, throw them in this soup.  If you don't, get what you can.  This soup is good with any type of vegetable added.  The hot sauce can be omitted and sweet paprika used if you don't care for spicy foods.  You can stir in cooked rice or quinoa, also.

  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.  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 about 1.5 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