Are YOU A Seasonal Eater?

I am!  Not only are my eats influenced by my childhood but also the seasons.  In our house growing up, summers were for grilling and s'mores on the bonfire and cold winter days were for making soup.

mm mmm good!

Throw everything in the pot kind of soups were Dad's specialty and I follow the same recipe.  It's always a good way to use up what you have -  like the last three frozen toms(from the garden last summer) were entering the use it or lose it stage

Bring on tomato season!

And a can of chipotle peppers that had been staring at me every time I opened my pantry also made the cut.

I initially intended to use them in butternut squash soup but it just never happened so veggie soup with a chipotle kick is what your getting instead ;).

Into the pot:

  • Sauté four carrots and one yellow onion in EVOO
  • In a blender, combine one can of low sodium chicken stock, three skinned tomatoes, and three chipotle peppers
  • Add 1/2 cup barley to blender goods and pour into sautéed veggies and cook for 15-20 minutes
  • Toss in one cup each of frozen corn and peas, half a can of low sodium garbanzo beans, and a few large handfuls of spinach
  • Serve topped with some low fat shredded cheese blend

Happy Souping!

-Kate

Filed under: soup

Comments

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  • Articles like this one make me want to settle down with one nice girl who can cook a good meal.....and leave the world of alcohol-fueled orgies with unstable yet attractive college coeds behind.

  • In reply to gwill:

    Eat this heavy soup and you'll be leaving something else behind. too.

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    Katy Kusek

    A healthy living blogger from the suburbs who loves to try new restaurants and foods. French onion soup and flan connoisseur. Wifey-to-Be :)

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