What a great time of year! When my produce bundle had the last of the summer's bounty and the beginnings of autumn's beautiful produce, I had to put them together for a warm-your-soul dish. Whether it's a soup or a stew depends on how much water you use. I did this in a slow cooker , but you could always cook it in a soup pot on the stove. The quantities for the vegetables are approximate (for example, two small green peppers equal one medium green pepper).
We shared this recipe with Slightly Indulgent Tuesdays. Please check out the other recipes.
Between the Season Soup or Stew
Makes 8 Servings
Kernels from 3 ears of corn
1 medium green pepper
1 medium zucchini
5 small baking potatoes
2 cups lima beans (I used frozen baby lima beans)
1 small or medium onion
1 butternut squash, peeled and seeds removed
2 jalapenos, seeds and stems removed
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon cinnamon
1 6-ounce can tomato paste
Water to cover vegetables (approximately 6 cups)
2 cups chopped greens (chard, kale, collard, or spinach)
Chop all vegetables.
Combine all ingredients, except greens, in a slow cooker.
Cook on low for 6 hours.
Alternatively, combine all ingredients but greens in a large stock pot.
Bring to a boil, reduce heat, cover and simmer for half an hour or until vegetables are fork tender, but not mushy.
Add chopped greens to hot soup, stir to combine.
Let greens soften in soup before serving.