It’s started to snow, and my first winter in the Midwest feels like it’s officially begun. I used to be able to get by with thick sweaters layered under a windbreaker, but that won’t do here.  Over the holidays I acquired a warm puffy coat with lots of pockets, and was pleased to be able to snuggle into its insulated depths. Some 1/4″ sheet metal screws drilled into old running shoes used to keep me steady in the slush, but now I have a pair of jangling snow cleats that are more appropriate for this weather. So now I suppose I’m ready for the frosty months ahead.

But I hadn’t yet made soup, and it was time. I love a simple root stew, chunky, the kind that you can eat with a fork it you really wanted to. Only a few ingredients can make an incredibly filling and comforting meal.

Speaking of few ingredients, I am trying to be more budget conscious when I cook (no promises though) 😇😈. We need to be saving a little money now, and I feel like many families experience the same after the holidays. This soup is wallet friendly, and both hearty and healthy.

This soup is good and spicy, kind that warms in you in more ways than one, the kind that makes you sweat just a little. The key element here is a single plump chipotle pepper plucked from a can. One little guy flavors the whole pot. Chipotle peppers are one of my treasured soup ingredients, but I often only use one at a time. I freeze the rest, either wrapping them individually in plastic, or stuffing them in an ice try.

I crumpled queso fresco over top, but you totally don’t have to. Since we’re going with the budget theme here, I encourage you to use any cheese you have on hand. Some traditional Mexican soups are also served with cream stirred in, though I have never liked this.  But if it sounds like something you’d enjoy, try stirring in some Greek yogurt. The cheese topping is the only animal-derived ingredient in this dish, so skip it to make it a vegan meal. Feel free to trade it in for some cashew cream, or even a delicate drizzle of tahini.