Summer Veggie Soup
This soup recipe is perfect for the transition from summer to fall! It’s full of veggies that are still in season when the weather starts getting cooler. I hope you like it as much as my family does!
- half an onion (diced)
- 2 Tbs garlic
- 1 diced bell pepper (red or green)
- zucchini (chopped)
- carton of mushrooms
- corn (can or bag of frozen)
- black beans (1 can)
- diced tomatoes with green chilis (1 can)
- 1 Tbs canned chipotle peppers in adobo sauce (This adds a warm heat that isn’t overwhelming. But you can leave it out or add more based on your family’s preference)
- 1 carton reduced sodium vegetable broth
- fresh lime juice (1)
- Chili Lime Seasoning from Trader Joes (Alternative: mix 1 Tbs kosher salt, 1 Tbs chili powder, 1 Tsp smoked paprika, zest of half a lime)
- Optional: shredded chicken
- sour cream
- grated cheese (Mexican blend, cheddar, or pepper jack)
- tortilla chips
Sauté chopped onion, pepper, and garlic in 2 tbs olive oil over medium heat until soft. Add chopped zucchini and mushrooms and sauté until soft. Add the rest of the ingredients and bring to a boil. Then reduce heat to simmer for 15-20 minutes.
If you also have limes to use up at the end of the summer like we do (my parents have a lime tree that produced lots of fruit this year), here’s my recipe for limeades!
Boil 3 cups of water. Add two cups of sugar to dissolve. Add two cups of lime juice. Put in gallon pitcher and fill to the gallon mark with water. Stir, chill, and enjoy!