Tomato-Vegetable Soup

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A hearty and marvelous soup to serve on a cold and rainy days. Perfect blend of assorted vegetables in a smooth and clean taste tomato based soup. Made tastier with a spoonful of sour and cream.

Ingredients:

2 tablespoons olive oil
1 1/2 tablespoons minced garlic
1 medium onion, chopped
1 cup of canned whole tomatoes
1/2 cup tomato sauce
1 cup diced potatoes
1/2 cup diced carrots
1/2 cup chopped green beans
1/2 cup corn kernel
1/2 cup chickpeas
1 liter chicken stock or vegetables stock
1 tablespoon flour mix with 3 tablespoons water
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon chili powder (optional)
sour cream
cilantro, for garnish

Procedure:

Heat oil in a large pot. Sauté garlic and onion for 2 minutes. Stir in potatoes, carrots, corn, green beans, and chickpeas. Cook for 3 to 5 minutes until vegetables are tender. Add in whole tomatoes, tomato sauce and chicken stock and flour dissolved in water. Stir and blend well. Bring to boil over medium-high heat. Lower heat then add salt, ground pepper and chili powder. Stir well. Mix in 2 tablespoons of sour cream or desired amount. Cover and simmer for another 5 minutes. Transfer to a soup bowl and put a spoonful of sour cream and garnish with chopped fresh cilantro.

* Serve with bread or pies. You can also use different variations of vegetables to incorporate with the hearty soup recipe.

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