Thoughts & Inspiration
This winter is starting to get really bad! I guess we shouldn't complain too much though since November/December weren't too horrible. My hubby and I are big into soups/stews in the colder months. I threw this together on a cold Tuesday evening. I made quite a bit, which was great because we were able to enjoy the leftovers for lunches. One of the ingredients in this recipe is a jalapeno... I kept most of the seeds in mine because we like things spicy, but it actually turned out a bit too spicy! So be careful if your taste buds can't handle too much... I would recommend de-seeding it.
Active Time 20 minutes
Cook Time 35-40 minutes
Ingredients
1 Tbsp olive oil
1/2 onion, diced
1 jalapeno, cut into thin slices (de-seed according to spice level desired)
4 garlic cloves, chopped
1/2 yellow squash, chopped
1/2 cup frozen corn
1 cup fresh (or frozen) kale, chopped
1 can fire roasted tomatoes (14-15 ounces)
1 can black beans, rinsed (15 ounces)
2 cup water
1/2 cup broken wheat vermicelli (you can also use farro, orzo or ditalini)
1/2 lime, juiced
1/4 cup cilantro, chopped
Spices
1 tsp cumin
1 tsp paprika
1 tsp chipotle roasted garlic seasoning (McCormicks Grill Mates)
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp lemon pepper
Salt to taste
Optional Garnishes
Sprinkle of cheese
Slice of lime
Sprinkle of cilantro
Sprinkle of green onions
Dollop of sour cream
A couple crushed tortilla chips
In a deep soup pot saute onions and jalapenos in olive oil on medium heat for 3 minutes. Add garlic and continue to saute for 2-3 more minutes. Next, add yellow squash and continue to saute for 3-4 minutes. Add corn, kale, tomatoes, black beans, 1 cup water and all the spices. Bring this to a low boil and then simmer for 15 minutes. Add vermicelli (or other grain) and the additional cup of water and simmer until grain is cooked through (approximately 10 minutes).
Serving: Serve soup in a bowl nice and hot and garnish with your choice of ingredients.
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