Thursday, September 6, 2012

Corn, Leek, and Pepper Soup

It is officially September. As I'm making this recipe it is close to 90 degrees outside. Our air conditioner is plugging along. Despite the heat with the promise of cooler temperatures to come,  I am hereby declaring it Soup Season!

I love soup.

Not the thin, wimpy, loads of broth and not much veggies kind of soup. No, I'm talking pile in the veggies, add a little bit of broth and eat it with a fork kind of soup. I think I've heard Rachael Ray refer to it as "Stoup"... a cross between a soup and a stew. Now that is my kind of soup. With the farmers market corn being so beautiful and flavorful this time of year, I couldn't help but brave a hot day and enjoy a delicious bowl of steaming soup.

Corn, Leek, and Pepper Soup
((Printable Recipe))

1 (15.5) ounce can black beans, drained and rinsed (or cooked dried beans)
4-5 ears cooked corn on the cob
3 peppers (I used a red, orange, and green)
2 leeks, sliced and washed well
1 jalapeño, minced
1 large soft skinned tomato (I used a yellow) chopped
1 bunch cilantro, washed and chopped
4-6 cups vegetable stock
2 Tablespoons olive oil
2 teaspoons cumin
2 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1 teaspoon chili powder
1 lime, juiced
salt and pepper to taste
*Additional toppings: avocado, shredded cheese, green onions, etc.

1. In a large stock pot, heat up the 2 tablespoons of olive oil. Add the leeks with a pinch of salt. Sauté for about 3 minutes. Add the peppers and jalapeño and continue cooking for about 3 more minutes. Add in the cumin and chili powder.

2. Meanwhile, remove the corn kernels from the cob with a knife. Drag the back of your knife along the cob to remove the juice and small bits of corn that remain on the cob. Add this to the stock pot along with the chopped tomato, black beans, cilantro, fresh thyme leaves and oregano.

3. Add enough stock to just barley cover the vegetables. Bring to a boil and then lower the soup to a simmer. Keep the soup warm until you are ready to serve it. Add more broth if you'd like a thinner soup. Season your soup with salt and pepper to taste and add the lime juice.

Serve with Yeast-Raised Corn Bread Sticks or Whole Grain Corn Bread.

1 comment:

  1. Oh man do I love soup too!! This sounds like my daughter's favorite black bean salad turned to soup! Great recipe. I'm dying for a cool day to post my thoughts on soup.