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Weekly CSA Recipe:
Summer Harvest Soup

Summer vegetables are simmered with spices to create a hearty soup.

July 28, 2017

Weekly CSA Recipe

You know how a good soup gets better over time? How its flavors deepen, its veggies just kind of become one with the soup, and the possibility for a quick and satisfying dinner is right at your fingertips? Well, this Summer Harvest Soup is no different.

So, what is it? Simply put, it’s a vegetable soup filled with summer’s best produce. I’m talking corn, summer squash, freshly cured yellow onions, sweet bell peppers, and spicy jalapeños. It’s the perfect way to use almost all of your Tucson CSA produce. Oh, and it tastes like chili. Between the cumin, chili powder, cayenne, and fresh jalapeño, this Summer Harvest Soup brings a good bit of spice (and heat) to the table. I know what you’re thinking: it’s approximately one billion degrees outside and WE DON’T NEED ANYMORE HEAT PLEASE AND THANK YOU. I get it! BUT, what if I said that you can eat this in the comfort of your air conditioned (swamp cooled?) house, joyously spooning a bowl of summer into your mouth as you watch the terrific monsoon outside your window? I convinced you, right?

Oh, and guess what else? You can (and most definitely should) top each and every bowl of Summer Harvest Soup with homemade tortilla strips and slices of creamy avocado. You deserve it. 

Summer Harvest Soup
Print Recipe
Servings Prep Time
6 Servings 20 Minutes
Cook Time
40 Minutes
Servings Prep Time
6 Servings 20 Minutes
Cook Time
40 Minutes
Summer Harvest Soup
Print Recipe
Servings Prep Time
6 Servings 20 Minutes
Cook Time
40 Minutes
Servings Prep Time
6 Servings 20 Minutes
Cook Time
40 Minutes
Ingredients
Tortilla strips
Servings: Servings
Instructions
  1. Heat olive oil in a large soup pot over medium-low heat. Add onion and garlic and sauté until translucent, about 5-7 minutes.
  2. Add bell pepper, jalapeño, squash, and corn to the pot and continue sautéing the vegetables for another 10 minutes. Add the tomatoes, vegetable broth, and spices to the pot and stir the ingredients until everything is evenly distributed.
  3. Bring the soup to a boil, then immediately reduce the heat to medium-low and allow it to simmer for 20 minutes, or until the liquid has reduced and the vegetables are cooked and tender. Taste and season with more salt and pepper, if needed.
  4. Stir the black beans into the pot and continue cooking the soup for another 5 minutes.
  5. Serve the soup in bowls and top it with tortilla strips, avocado, and whatever toppings you enjoy.
Tortilla Strips
  1. Heat the oven to 400 degrees.
  2. Place the tortilla strips on a large baking sheet and toss them with olive oil and spices. Spread them out evenly on the baking sheet.
  3. Toast the tortilla strips in the oven for 5-8 minutes, making sure that they don't burn.
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Summer Harvest Soup

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Summer Harvest Soup
Print Recipe
Servings Prep Time
6 Servings 20 Minutes
Cook Time
40 Minutes
Servings Prep Time
6 Servings 20 Minutes
Cook Time
40 Minutes
Summer Harvest Soup
Print Recipe
Servings Prep Time
6 Servings 20 Minutes
Cook Time
40 Minutes
Servings Prep Time
6 Servings 20 Minutes
Cook Time
40 Minutes
Ingredients
Tortilla strips
Servings: Servings
Instructions
  1. Heat olive oil in a large soup pot over medium-low heat. Add onion and garlic and sauté until translucent, about 5-7 minutes.
  2. Add bell pepper, jalapeño, squash, and corn to the pot and continue sautéing the vegetables for another 10 minutes. Add the tomatoes, vegetable broth, and spices to the pot and stir the ingredients until everything is evenly distributed.
  3. Bring the soup to a boil, then immediately reduce the heat to medium-low and allow it to simmer for 20 minutes, or until the liquid has reduced and the vegetables are cooked and tender. Taste and season with more salt and pepper, if needed.
  4. Stir the black beans into the pot and continue cooking the soup for another 5 minutes.
  5. Serve the soup in bowls and top it with tortilla strips, avocado, and whatever toppings you enjoy.
Tortilla Strips
  1. Heat the oven to 400 degrees.
  2. Place the tortilla strips on a large baking sheet and toss them with olive oil and spices. Spread them out evenly on the baking sheet.
  3. Toast the tortilla strips in the oven for 5-8 minutes, making sure that they don't burn.
Share this Recipe
Powered byWP Ultimate Recipe






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Iced Horchata Latte

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Weekly CSA Recipe:
Summer Harvest Soup