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["**Note: To cut carrots into heart shapes, cut a ""V"" into one side down the length of the carrot. Peel the carrot, shaping the side opposite the ""V"" cut to form a heart shape, then slice the heart shaped carrot into bite sized medallions. Please see related blog post for photo instructions.", "To make the soup, heat oil in a large stockpot over medium heat, then add chopped onion, celery and carrots. Cook until vegetables are slightly tender.", "Add potatoes, vegetable broth, beans, chopped cabbage and canned tomatoes to the pot and mix well.", "Fill your blender container with some of the soup mixture and blend until smooth.", "Return the blended mixture to the pot and stir.", "Add Italian seasoning, pepper and salt to the pot, along with the minced garlic.", "Add jalapeno peppers, which have been cored and seeded, to the pot (leave the peppers whole though as you will be removing them from the pot later).", "Add canned corn to the pot.", "Sprinkle in a few red pepper flakes, depending upon the heat desired (remember that you can always add more later).", "Let soup simmer for a couple hours, then remove jalapenos from the pot.", "This soup is fine to eat right away, but it's MUCH better if you wait until the next day for the flavor to develop.", "Serve topped with parmesan cheese alongside rustic crackers or a big slice of crusty bread! Enjoy!!"]
