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–+ servings

Summer Vegetable Soup

Soup flavored with smoky Pinjur sauce featuring summer vegetables like corn, peppers, eggplant, and zucchini
Author: Adapted from Whole Foods
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 6 servings

Ingredients 

  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 cup fresh or frozen corn kernels
  • 2 banana peppers, or 1 small red or green bell pepper, chopped
  • 1 jalapeno pepper, minced
  • 4 cups chicken or vegetable stock
  • ¼ cup Pinjur, I used Trader Joe’s, salsa or tomato-based sauce
  • 2 cups cooked chicken breast, shredded
  • Salt & pepper
  • ½ cup eggplant, sliced into half-moons
  • 1 medium zucchini, sliced into half-moons
  • 3 scallions, thinly sliced
  • 1 tablespoon fresh oregano, chopped
  • ¼ cup fresh basil, shredded

Instructions

  • Heat olive oil in large pot over medium-high heat. Add garlic and cook just until garlic begins to sizzle. Add corn and peppers and cook about 5 minutes, stirring occasionally.
  • Add stock, Pinjur (or other tomato-based sauce) and chicken. Stir well and season with salt & pepper. Bring to a boil, then add eggplant and zucchini. Reduce heat and simmer until vegetables are tender, about 5 minutes.
  • Remove soup from heat and stir in scallions, oregano and basil.

Notes

Vegetarian or vegan? Use vegetable stock and skip the chicken.

Nutrition Info Per Serving

Nutrition Facts
Summer Vegetable Soup
Serving Size
 
0 g
Amount per Serving
Calories
196
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
5
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0
g
Monounsaturated Fat
 
0
g
Cholesterol
 
41
mg
14
%
Sodium
 
295
mg
12
%
Potassium
 
0
mg
0
%
Carbohydrates
 
16
g
5
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
20
g
40
%
Vitamin A
 
0
IU
0
%
Vitamin C
 
0
mg
0
%
Calcium
 
0
mg
0
%
Iron
 
0
mg
0
%
Net carbs
 
14
g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soups and Stews
Cuisine: American