I know, I know…. Some people don’t like to eat soup in the summer because it’s too hot outside. Do these same people eat ice cream in the winter? Food for thought.
Puns aside, here is my favorite soup at the moment: Summer Harvest Soup. It’s FULL of fresh veggies. It’s pretty much all veggies. It’s a hearty and zesty soup but if you need something extra, you can spoon it over cooked brown rice.
Summer Harvest Soup
Ingredients
· 1-2 T extra virgin olive oil
· 2 cloves garlic, diced
· 1 sweet onion, diced
· 1 large bell pepper
· 1 jalapeno pepper, diced
· 1 1/2 c corn kernels
· 1 medium zucchini
· 28 oz can crushed tomatoes
· 3 cups vegetable broth (or make your own)
· 2 t ground cumin
· 1/2 t chili powder
· Freshly ground black pepper
· 15 oz can black beans, rinsed and drained
Directions
1. In large saucepan, heat oil over medium heat. Add the garlic, onion and jalapeno, sauté for 3-4 minutes. Stir in the cumin and chili powder until absorbed.
2. Stir in bell pepper, jalapeno, corn kernels and zucchini. Increase the heat a bit and sauté for 10 minutes.
3. Add tomatoes and broth and stir well. Season with black pepper.
4. Bring to a low boil and reduce heat to low-medium. Simmer, uncovered, for 10-15 minutes, until vegetable are tender, but NOT soggy! Stir in the black beans and simmer for 2 minutes more.
5. Top with sliced avocados if desired!
What is the one ingredient that doubles as a protein AND a vegetable? Give up? Read about it on one of my past blogs.
For this and other healthy and tasty recipes, check out the Oh, She Glows cookbook!