Summer Harvest Soup recipe

Although most of us would have liked some warmer temperatures and sunnier skies this summer, my garden has been loving the cooler weather and plentiful rainfall!

Looking for something new to do with the abundance of tomatoes, zucchini, onions and peppers – and inspired by my newly delivered “Oh She Glows” cookbook – I decided to try my take on the summer harvest soup recipe. I added a little more “kick” with hot peppers and opted not to top this with toasted tortilla strips.

This hearty, warming soup turned out to be a new favorite in our home! Simple, nutritious and delicious – enjoy!

Ingredients

  • 1-2 T extra virgin olive oil
  • 2 cloves garlic, diced
  • 1 Vidalia onion, diced
  • 1 large bell pepper (whatever color your garden or CSA share gives you)
  • 1 jalapeno pepper, diced (we “test” ours first for heat level, as individual peppers vary, and adjust accordingly)
  • 1 1/2 c frozen corn kernels (roasting 2 ears of corn and removing the kernels is an option, but non-GMO corn is not easy to find fresh around here)
  • 1 medium zucchini (or yellow summer squash or both!)
  • 4 large (Roma) or 6-8 medium (4th of July) tomatoes, chopped (or…take a sampling of all of the tomatoes your garden is offering up!)
    3 cups organic vegetable broth
  • 2 t ground cumin
  • 1/2 t chili powder (or 1 dried cayenne, chopped up fine)
  • Freshly ground black pepper
  • 1/2 – 3/4 c bulk black beans, soaked for 12 hours and cooked. (cook time varies, but I usually boil for about 20 minutes.

Toppings

  • Sliced avocado
  • Fresh cilantro
  • Fresh lime juice
  • Roasted Hungarian Wax peppers (roast on gas grill for 5-6 minutes or in oven at 400 for about an hour)

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.

Stir in bell pepper, jalapeno, corn kernels and zucchini. Increase the heat a bit and sauté for 10 minutes.

Add chopped tomatoes and broth and stir well. Season with black pepper.

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.

Ladle soup into bowls and add your choice of toppings!