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Harvest Tortilla Soup
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Description
This is a wonderful vegetable soup recipe to help you make the transition from the end of summer into fall. It packs a bounty of summer produce like zucchini, corn, peppers, and onions, so it’s a great way to use up vegetables from the garden, a CSA subscription, or the farmer’s market. I like to make a couple of batches of this soup at the end of the summer and freeze it for the cooler months.
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Yellow Onion, Diced
- 3 cloves (Large) Garlic, Minced
- Freshly Ground Black Pepper
- 1 Large Red Bell Pepper, Diced
- 1 Jalapeño, Seeded, If Desired, And Diced (optional)
- 1-½ cup Fresh Corn Kernels, Or Frozen
- 1 Medium Zucchini Chopped
- 1 can Or Jar (24 Oz. Size) Crushed Tomatoes
- 3 cups Vegetable Broth
- 2 teaspoons Ground Cumin
- ½ teaspoons Chili Powder
- ¼ teaspoons Cayenne Pepper
- 1 teaspoon Fine-grain Sea Salt, Or To Taste
- 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
Preparation
In a large saucepan, heat oil over medium heat. Add onion and garlic and sauté for about 5 minutes. Season with salt and black pepper.
Stir in bell pepper, jalapeño (if using), corn kernels, and zucchini. Raise heat to medium-high and sauté for 10 minutes more.
Add crushed tomatoes, broth, cumin, chili powder, and cayenne and stir well. Season with salt and black pepper. Bring soup to a low boil and reduce the heat to medium. Simmer, uncovered, for 10–15 minutes, until vegetables are tender. Stir in the black beans and simmer for 2 minutes more.
Ladle the soup into bowls and garnish with your choice of toppings.
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