Despite lots of chopping veggies and way-too-hot weather, this Succotash soup was really good. It can also be served cold.
Topped with Queso Blanco and blue tortilla chips.
The original recipe was from Rachael Ray (the magazine... recipe isn't online yet) but we pretty much just used whatever veggies were on the counter... saute 1 medium eggplant, 3 ears of corn (corn chopped off), 1 red onion, 1 red bell pepper, 2 jalapeno peppers, lots of garlic, 6 tomatoes (peeled), cumin, ancho chili powder. Mix in veggie broth until you get to the desired consistency. Throw in a big splash of lime juice, 1 can of black beans (rinsed), and parsley (cilantro is even better if you have it). Salt and pepper to taste.
I can't believe you made this in the summer!
ReplyDeleteI know right...
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