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Natural Awakenings Chicago

Smoky Corn, Tomato and Chard Soup

Aug 27, 2017 10:46PM ● By Alia Dalal

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Soup tends to be a cold-weather food, so we don’t often see it made with super summery ingredients. But soup can be a great way to cook up the abundance of produce that accumulates in the fridge or garden in the summer and fall. This soup combines summery produce like corn, zucchini and greens with pantry staples like canned tomatoes, beans and spices.

 

Yields: 4 Servings

1 yellow onion, chopped

4 celery stalks, chopped

2 garlic cloves, minced

1 tsp smoked paprika

1 tsp ground cumin

½ tsp ground coriander

1 zucchini, chopped into ½” pieces

2 earns corn, kernels removed

1 (15 oz) can diced fire-roasted
     tomatoes

1 (15 oz) can crushed tomatoes

1 (15 oz) can black beans, rinsed
     and drained

2 cups water

1 bunch Swiss chard, chopped
     (can use stems or not)

Salt and pepper to taste

Heat a drizzle of olive oil in a large pot. Add onions and celery with a pinch of salt and sauté for five minutes, letting them soften. Add garlic and sauté for 30 seconds more. Add smoked paprika, cumin,and coriander and stir. Add zucchini and sauté for two minutes more.

When vegetable mixture is fragrant and beginning to soften, add corn, diced tomatoes, crushed tomatoes, black beans and enough water to make it soup-ish, about two cups. Vegetables will continue to release water, so it will get more liquidy, not less, as it cooks. Let cook for at least 10 minutes, but as long as you want to help flavors meld and develop.

After the soup has simmered, turn off heat and fold into chopped Swiss chard. Taste and season for salt and pepper. Serve on its own or garnished with avocado, tortillas, tortillas chips or a sprouted grain roll.

Alia Dalal is a Chicago-based health and wellness chef, host and creator of Nightcap, a web series on good food and beverage. Get more nutrition tips and recipes at AliaDalal.com.