Now that the weather’s getting colder, a big bowl of homemade vegetable soup sounds GOOD.
Our Mealtime Mama sponsor My Brother’s Salsa cooked up this recipe:
Garden Vegetable Soup
4 tbsp Olive Oil
1 cup celery, diced
1 tsp minced garlic
3 small zucchini, sliced into bite-sized pieces
15 oz. can okra, drained
15 oz. can yellow corn, drained
28 oz. can petite diced tomatoes
Four 15 oz cans vegetable or chicken broth
3 tbsp lime juice
1 cup My Brother’s Salsa Original—Medium
Salt and freshly ground Pepper to taste
Heat olive oil over medium heat; add onions, garlic; cook until softened; add carrots, potatoes, zucchini, & mushrooms and cook 5 minutes, stirring occasionally; add broth and increase heat to high;bring to a simmer. Then add corn, okra, tomatoes, Original Salsa, and salt/pepper; reduce heat to low and cook until veges are tender yet slightly crisp, about 20 minutes (don’t let them get mushy); remove from heat. Serve with crusty bread or corn bread.
Gluten-free note: to ensure this recipe is gluten-free, carefully read the ingredient label on any packaged store-bought items used.
For more fabulous recipes, pop over to Helen’s online table HERE. The website is full of fun stories and inspiration for dinner tonight!