Summertime Veggie Soup. Mixed Veggie Summertime Soup Recipe Freshly delicious mixed veggie soup. My preferred summertime meals are light and mostly made of seasonal veggies. Summer is prime time for throwing grain salads into your meal plan on a regular basis.

Our selection includes vegan and gluten-free options such as gazpacho, pho, ramen and vegetable soup. Next time I will cut back a bit on the tofu. Quick Veggie Soup with Spring Lettuce. You can cook Summertime Veggie Soup using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Summertime Veggie Soup

1. You need 2 of poblano peppers.
2. You need 2 tbs of olive oil.
3. Prepare 2 of onions.
4. You need 1 1/2 cups of tomatillos.
5. It’s 3 1/3 cups of fresh corn (3 ears of corn).
6. You need 2 cans (15 oz) of black beans.
7. It’s 1/2 cup of tomato juice.
8. It’s 2 of large chopped tomatoes.
9. You need 2 cans of veggie broth.
10. You need 1 of juice of lime.
11. You need 1/2 tsp of salt.
12. You need 1/4 tsp of cayenne pepper.
13. It’s 1 cup of rice (optional).
14. You need 1 lb of chicken or pork (optional).

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Summertime Veggie Soup step by step

1. Blacken poblano peppers on stove burner, wrap peppers in plastic bag and let the peppers sweat so you can take off the skin of the pepper. Take out the weeds and chop pepper..
2. In a big pot cook olive oil, onions and tomatillos until soft.
3. Add corn and cook for 2 more minutes.
4. Add black beans, tomato juice, chopped tomatoes, veggie broth, and juice of lime.
5. Add salt, cayenne pepper and poblano peppers. Simmer for 20 minutes.
6. Add cooked rice, chicken or pork (optional).

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