Corn Salad with Chile and Lime
Use whatever you have on hand to make this soup nourishing and delicious.
1 tbsp olive oil
1 cup red, white, or yellow onion, chopped
2 cloves garlic, minced
1 cup hearty vegetables, chopped (any combo of celery, carrots, tomatoes, turnips, asparagus or cabbage)
1 cup complex carby vegetables, chopped (any combo of squash, white potatoes, sweet potatoes, corn or peas)
Salt and pepper to taste
1 tsp apple cider vinegar or lemon juice
2-3 cups chicken or veggie broth*
1/2 cup uncooked or cooked grains (rice, whole wheat pasta, or quinoa) or 1 cup of cooked legumes (pinto beans, cannellini beans, or lentils)
2 cups dark leafy greens (kale, bok choy, arugula, spinach, shredded brussels sprouts, beet greens, turnip greens, carrot greens, etc.)
Optional: 1 cup cooked chicken or ham, chopped
- Heat olive oil in a large pot over medium heat. Add onions and sauté until soft, about 5 minutes. Add garlic and sauté 1 minute more. Add hearty veggies and sprinkle with generous pinches of salt and pepper. Add apple cider vinegar. Cook for 8 minutes. Add complex carby veggies and cook for 5 more minutes.
- Add broth and uncooked grains, if using. Bring to a boil then reduce heat and simmer for 20 minutes. If using, add cooked grains and beans. Add cooked meat, if using. Add dark leafy greens and cook for 2 more minutes. Taste and adjust salt as needed. This soup makes great leftovers!
*We have recipes for veggie broth and collagen-rich bone broth.
Yield: 4 servings