Vegetable & Basil Soup

I love this soup. It's officially replaced chicken noodle soup as my "I have a cold and I'm using food to make me feel better" soup. I also love it because you can do anything with it. I've added tobasco and garnished it with avacado, I've added chicken, I've added dill instead of basil (that was an accident) and it's never turned out bad. I think it's completley fool-proof!!

Ingredients

2 small leeks, white part only
2 medium potatos peeled
1 small onion
1 medium zucchini
12 green beans
2 medium carrots
3 Tbs olive oil
3 Tbs water
1/2 gallon chicken broth (sub half with dry white wine if you like) 
6 whole tomatoes peeled and seeded (or 14oz can of whole or diced tomatoes)
6 medium garlic cloves
30 fresh basil leaves, washed and dried
Salt
1/2 teaspoon freshly ground black pepper

Directions
Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice. 

In a large soup pot, combine 3 tablespoons of olive oil with the water. Add the veggies and saute over medium-low heat until veggies are just starting to get tender (about 10 minutes). Do not brown the vegetables. 

Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes. 

In a food processor, put in the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed. 

Stir the puree into the soup, season to taste with salt and pepper.
Serve!!

Recipes

I'll have to learn how to cook and then I will extend my recipes. I'm excited to get some new ideas.

Black Bean and Wheat Berry Chili

2 tablespoons extra-virgin olive oil 
1 large yellow onion, chopped 
1 large yellow bell pepper, chopped 
6cloves garlic, minced 
2 teaspoons chili powder 
2 teaspoons ground cumin 
2 teaspoons paprika
1/2 teaspoon salt 
1/2 teaspoon freshly ground pepper 
2 15-ounce cans black beans, rinsed 
1 14-ounce can no-salt-added diced tomatoes, undrained 
1-2 canned chipotle peppers in adobo sauce, minced  
2 cups vegetable broth 
1 Tablespoon light brown sugar 
2 cups Cooked Wheat Berries
Juice of 1 lime 

1 avocado, diced 
1/2 cup chopped fresh cilantro 

Directions: 

Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper, garlic, stiring until tender. Add chili powder, cumin, paprika, salt and pepper and saute for another couple minutes.
Add beans, tomatoes, chipotle to taste, broth and brown sugar. Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes. 

Stir in cooked wheat berries and heat through, about 5 minutes more. (If using 
frozen wheat berries, cook until thoroughly heated.) Remove from the heat. Stir 
in lime juice. Garnish each bowl with avocado and cilantro.