Description
A delicious way to enjoy the last of the summer produce
Ingredients
Scale
- extra-virgin olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 2 cloves garlic, minced
- 2 cups chopped yellow squash or zucchini
- 2 green chili peppers, deseeded and chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper, or to taste
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 cups chicken stock or vegetable stock (I used chicken)
- 2 cups cooked corn (fresh from 4 cobs, or frozen)
- 1 1/2 cups (or 1–15 ounce can, drained and rinsed) black beans
- 2 cups cooked rice
- 1/2 cup cilantro, finely chopped
- tortilla strips, optional
- fresh lime juice, optional
Instructions
- Heat a few swirls of extra-virgin olive oil in a stock pot or Dutch oven. Add the onion, carrot, and celery and cook about five minutes. Add the garlic, yellow squash, green chili pepper, chili powder, cumin, cayenne, salt, and pepper and cook another 4-5 minutes.
- Add the stock and allow to simmer about 15 minutes. Stir in the corn, beans, rice, and cilantro and allow to heat for a few minutes. Garnish with tortilla strips and fresh lime juice, if desired. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6.5g
- Sodium: 435mg
- Fat: 4.1g
- Carbohydrates: 39.5g
- Protein: 8.5g