Fiesta Veggie Soup

Fiesta Veggie Soup



Prep Time: 15 Min

Cook Time: 40 - 45 Min

1. In a large sauce pot combine the butter and EVOO over medium heat. Add the garlic and cook 2 minutes.
   

1. Add the red onion, bell pepper, celery, light green sliced onion, and red pepper flakes. Add a pinch of sea salt and black pepper and cook over medium 5 minutes making sure to stir.

1. Stir in the tomato paste and allow a minute to cook before adding the tomatoes and zucchini. Season with sea salt and cook another 4 – 5 minutes.

1. Add the stock / cold water and bring to a boil. Reduce heat to medium low, add the frozen corn, cannellini beans, hot sauce, lime juice, about ¼ tsp. sea salt, garlic & onion powder, and the dark green sliced onion. Cover and simmer 25 – 30 minutes.

1. Taste and adjust salt if needed.

1. Upon service, garnish with a few cubes of Avocado.

                    Grocery List

• 2 Tbsp. Unsalted Butter
• 3 – 4 Tbsp. EVOO
• 2 cloves Garlic, crushed & chopped
• 1 Red Onion, diced
• 1 stalk Celery, diced
• 3 Green Onions, sliced (dark & light separated)
• 1 Orange Bell pepper, cored and diced
• 1 Roma Tomato, chopped
• 1 Zucchini, sliced
• 1 Tbsp. Tomato Paste
• 2 C Vegetable Stock
• 2 ½ C Cold Water
• 1 C Frozen Corn
• 540ml can Cannellini Beans
  
• 1 Tbsp. Hot Sauce
• Juice of 1 Lime
  
• ¼ Tsp. Garlic Powder
• ¼ Tsp. Onion Powder
• ½ Tsp. Red Pepper Flakes
• Sea Salt / Black Pepper

 

• Diced Avocado – Garnish