End-of-summer vegetable soup

End-of-summer vegetable soup

When I woke up Saturday morning to dark clouds and pouring rain, I knew exactly what I was going to make later that day.  It was time for soup.

Ingredients

  • When I woke up Saturday morning to dark clouds and pouring rain, I knew exactly what I was going to make later that day.  It was time for soup.
  • I had a myriad of CSA vegetables that I needed to use up, and there is no better way to use up vegetables than throw them in a soup.
  • As the final days of summer slip away and you make your last trip to the farmer’s market, load up on those vegetables you wait all winter for and give them a good-bye hug with this soup.
  • Even though the rain cleared up by lunch time, the air remained crisp and this soup was a perfect light dinner.  And my favorite part of having a big pot of soup in house:  instant leftovers ready for lunch the next day.  Soup always tastes better the second (and third!) days and I love just having to heat the pot.
  • You can be liberal with this recipe.  Use whatever vegetables you have on hand; soups are forgiving like that.  I gave it a Southwest flare with the black beans and seasonings and topped it with some butter-lime tortilla strips and fresh lime juice.  {To make the crunchy tortilla topping, I cut corn tortillas into strips, topped them with soy-free Earth Balance butter, fresh lime juice, and salt, and baked under the oven’s broiler for a few minutes.}  You’ll be happy if you decide to do the same.
  • I have a feeling I’ll be making this soup at least one more time before summer is officially over.
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  • End-of-Summer Vegetable Soup
  • extra-virgin olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 2 cloves garlic, minced
  • 2 cups chopped yellow squash or zucchini
  • 2 green chili peppers, deseeded and chopped
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper, or to taste
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 cups chicken stock or vegetable stock (I used chicken)
  • 2 cups cooked corn (fresh from 4 cobs, or frozen)
  • 1 1/2 cups (or 1-15 ounce can, drained and rinsed) black beans
  • 2 cups cooked rice
  • 1/2 cup cilantro, finely chopped
  • tortilla strips, optional
  • fresh lime juice, optional
  • Heat a few swirls of extra-virgin olive oil in a stock pot or Dutch oven.  Add the onion, carrot, and celery and cook about five minutes.  Add the garlic, yellow squash, green chili pepper, chili powder, cumin, cayenne, salt, and pepper and cook another 4-5 minutes.
Read the whole recipe on Happy Healthy Mama