I was asked the other day how I come up with so many different ideas for food and I thought that was a great question, it really made me stop and think. Well, first of all, I've lived all over the United States - growing up in Oregon then over time moving to Washing D.C., California, Wisconsin, South Carolina, Minnesota and finally moving back to California a little over 11 years ago.
This has definitely influenced my foodie ideas. Additionally I've travelled a lot and hit nearly every state in the Union except Alaska, Maine, Massachusetts, Connecticut , Vermont, New Hampshire and Rhode Island, but believe me....they are on the list!
I enjoy embracing the cuisine of the area and of the season. I love to visit Farmer's Market's and relish the fresh vegetables and fruit - what a treat! I try to cook what is in season. And having said that....I'm still enjoying summer's bounty with zucchini's galore!
Here's a simple soup I put together that cooks up in 30 minutes and is even better on day two! This soup centers around zucchini, tomato & hominy - ok....you're not a fan of hominy? You can certainly substitute with garbanzo beans or even white beans, but I encourage you to try the hominy! With lots of spices like cumin and chili powder it's warm and flavorful without being hot. I love the bright flavor the coriander adds to the soup also. YUM! Flavorful summertime in a bowl, enjoy!
Related Recipes
Zucchini Tomato Soup
Ingredients
- 1 large zucchini chopped into bite sized (about 8 cups)
- 1 yellow onion chopped
- 1 28 oz can peeled tomatoes
- 1 28 oz can hominy
- 1 clove garlic
- ½ cup parmesan cheese
- 2 cups veg stock
- 1 cup water
- 2 teaspoon smoked paprika
- 2 teaspoon corriander
- ½ teaspoon cumin
- ½ teaspoon chili power
- 2 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
Instructions
- Heat a large stockpot on the stove over medium heat. Add 1 tablespoon olive oil.
- Chop the zucchini & onion. Take the time and chop them into small bite sized pieces, add them to the stock pot. Next add the spices; paprika, coriander, cumin, chili powder, salt & pepper. Sauté' the vegetables and spices for about 8 minutes, stirring occasionally. Add in the garlic and sauté for another minute or so.
- Increase the heat to medium high and add the vegetable stock and water and bring it to a boil, reduce to simmer and stir in the parmesan cheese. Cook uncovered for another 15-20 minutes and the soup is complete!
Healing Tomato says
That Zucchini soup is calling my name. I love the ingredients and all the flavors. Just perfect for #meatlessmonday.
Bowl Me Over says
Yep....this one is right up your alley Rini! 😀
Michelle @ The Complete Savorist says
Excellent use for the incredible amount of zucchini I have right now.
Bowl Me Over says
I know it's coming out our ears, no matter what part of the country you are in now! 😀
Sandi Gaertner (@sandigtweets) says
I love all of the #meatlessmonday posts....this soup is a wonderful addition.
Bowl Me Over says
Thanks Sandi, we really loved this soup, so fresh and good!
Joy @ Joy Love Food says
I lovc hominy and shopping at farmers markets too, this soup sounds wonderful!
Bowl Me Over says
Awesome, I really like it too - I hope you get a chance to try this soup!
lizzy says
I love soups like this - so healthy and filling, and they always make the best leftovers!
Bowl Me Over says
Thanks Lizzy! We really like this one too, so light and flavorful and you're right, always better the next day!
Amy (Feeding Finn) says
Sounds great, I love soup for a tasty and easy way to up the veggie intake. I love smoked paprika and I bet it tastes fab in this soup. Thanks for hosting #takeabitetuesdays
Bowl Me Over says
You are very welcome Amy, thanks so much for joining up! I love smoked paprika also - adds such a depth of flavor. Have a great week!