This weather has been all over the place this summer. One day its 88F the next its 68F, my system and meals don’t know if they should be warm or cold. Luckily we have lots of options and fun things to prepare with the seasonal summer treats. My Gabi requested a tomato soup last weekend, something I usually serve in fall or winter but I was with her on craving something warm plus I had a handful of veggies that needed to be used. Decided on creating a tortilla soup!
Mexican inspired meals are so popular at our house. We do a lot of vegan bean-based meals for my husband and I but then throw in some organic chicken or ground beef for the little ladies. Such meals are great because we are eating (and I am preparing) one dish but get to add our own toppings. Hubby will add some extra jalapeños, salsa or Tabasco and a little cheese and I’ll throw in some extra avocado and cilantro. Gabi will have hers with some cheese too. Plus with a soup like this I will serve it with a big bowl of Garden of Eatin corn tortilla chips which makes it a winner with the girls. A perfect family (quick) meal!
A quick meal to throw together on a busy weeknight. It is filling and easy to add to if you need a little more protein, simply throw in some baked chicken, meat, extra beans, or tofu. This soup also packs well for weekday work lunches.
Yields about 4-5 servings
2 ears fresh corn or 1 cup frozen corn kernels
1 tbsp coconut oil, melted
1 medium red onion, minced
2 garlic cloves, minced
2 celery stalks, finely chopped
1 (28oz) can chopped tomatoes
3-4 cups vegetable broth
2 tsp ground cumin
½ tsp smoked paprika
½ tsp chili powder (or less for younger kiddies)
1 (15-oz) can black beans, rinsed & drained
Sea salt & freshly ground pepper to taste
½ lime, juiced
Shredded cheese (vegan or organic dairy)
Sautéed jalapeños or Tabasco sauce
- Fill a large pot with water and bring to a boil. Shuck the fresh corn and place in boiling water for 4-5 minutes. Turn off heat, remove corn earns from water and place on a chopping board until cool to touch.
- In a large soup pot, heat the coconut oil over medium-high heat. Reduce heat to medium and lightly sauté the onion and garlic for 3-4 minutes.
- Stir in the chopped celery and continue to sauté for another minute.
- Add in tomatoes and their juice, the vegetable broth and seasonings.
- While soup comes to a slow boil, remove the corn from the husks. Option to leave the kernels attached in chunks or if you prefer separate the kernels. Add corn to soup and stir to combine. Bring heat down to a low and let soup gently simmer uncovered for 15 minutes.
- Stir in the rinsed black beans and lime juice in the last 2 minutes.
- Distribute soup into serving bowls and serve with optional toppings.
Note: Serve left-overs over steamed or roasted vegetables (photo below is served over roasted cauliflower and topped with micro-greens) or over a cooked grain (brown rice or quinoa work great).