Sunday, July 18, 2010

Salsa Soup

This is one of my favorite summertime meals.  I buy most everything from the farmer's market.  Though this year I have grown my own jalapenos!  I am very excited about this.  If my current job does not work out, I'll be a farmer.  Ha ha

The basic recipe came from Cookshelf Soup cookbook.  I have modified it.  You can use any colored peppers.  I add additional seasonings, but it's hot stuff that I have on hand.  This is enough soup to be my lunch for a entire week.  Or I eat it for dinner.  Sometimes I have chips or crusty bread with it.  Some avocado would also be good.  

2 large ears of corn
1-3 T olive oil 
2 green peppers
2 jalapenos peppers
1 onion (I use a red one as I like lots of colors)
3 or 4 tomatoes, skinned, chopped
1/2 t chili powder
1/2 t cayenne pepper
1/2 t crushed red pepper
1/2 c water
2 or 3 c low sodium tomato juice
salt and pepper

Boil water.  Add tomato and cook for 20 seconds.  Take out tomato and skin.  Then chop.  

Chop the peppers and onion.  Cut corn kernels from the cob.

Heat oil in saucepan over a medium-high heat.  Add the peppers and cook, stirring briskly for 3 minutes.  Add onion and continue cooking 2 minutes.

Add the tomatoes, corn, and chili powder.  Continue cooking, stirring frequently, for 1 minute.  Pour in the water and when it bubbles, reduce the heat, cover, and cook for an additional 4-5 minutes or until the peppers are tender.  Season with salt and pepper.

Transfer mixture to a large container and stir in the tomato juice.  Add more chili powder if desired.  Cover and refrigerate until cold.  


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