Today I picked up a new CSA box, so last night I had to find a recipe that used as many of my veggies left from my first box, circa two weeks ago, as I could. Cooking almost every night, I still had a few zucchinis, lots of hot peppers, a few onions, a couple of sweet peppers, and a few other stragglers I'll have to integrate this week, (if you know what to do with a bunch of mint, shoot me a message, please!).
I found a recipe for "Garden Veggie Tortilla Soup" on the Johnson's Backyard Garden recipe forum , and changed it up a bit to suit what I had on hand.
Here is the recipe I followed:
1 onion, diced
3 cloves garlic, diced
1 cup assorted mild peppers, diced
As many hot peppers as you can stand
3-5 tomoatos, diced
1/2 cup chopped broccoli
1 cup sliced zucchini & summer squash
1 cup sprouted mung beans
1 cup corn (fresh is better, but I had a can sitting around taking up space)
3-5 cups vegetable stock
1 tbs cumin
1 tbs chili powder
1 tsp Mexican oregano
1 tsp cayenne pepper
1 tbs onion powder
1 tbs garlic powder
salt & pepper to taste
shredded raw cheddar cheese
Cilantro & lime for garnish
Nutritional yeast & chia seeds - just because I toss these on everything
1) Pour a few tablespoons olive oil into a stock pot set on medium heat. Add the onions and garlic, saute until tender.
2) Add the peppers and cook until tender.
3) Add the tomatoes and cook until tomatoes are pulpy.
4) Toss in the zucchini, corn, and mung beans, stir until tender.
5) Add in the vegetable stock and spices. Let simmer 20-30 minutes. Season to taste.
6) Top soup in bowls with avocado, cilantro, limes, and cheese. And if you like to toe the line of being a crunchy like I do, toss in that nutritional yeast and those chia seeds.
This made enough for Mike and I to have an overflowing bowl each, plus a tupperware container full of leftovers, (lunch for this weekend!).
I just unpacked my new CSA box into my fridge. Time to start planning for the next few weeks of meals.
Taco cat enjoys the box immensely: