I don’t really like the name. After all, aren’t most soups hodge-podge? But I couldn’t think of a better one. Another thing I don’t really like is vegetables. That made this challenge harder than I originally thought it would be. But in the spirit of making new food while stuck at home, I did it! And it was good!
This soup is not strictly vegetarian. I didn’t have any veggie stock on hand, so I had to use chicken broth. But it would be very simple to exchange the chicken broth for veggie broth. I basically threw a bunch of food in the pot, and let them cook together. Onions, celery, and carrots first. After they softened just a little bit, I added garlic, diced chili tomatoes, corn, black beans, broth, and peas. To complement the oregano, I also added basil and paprika with a pinch of red pepper flakes. The pasta I cooked separately and added at the very end. I used corn pasta to make it gluten-free.
My conclusion: I will probably never be a vegetarian by choice. That being said, I really liked this soup. It had chunk, flavor, and zing. I give it a 7 of 10. Next time I make it, though, I will most likely add meat of some kind.