CSA Variations from Stacey’s kitchen:
This recipe is one of those back pocket recipes that the ingredients can be morphed using what you have. It also freezes like a dream. It is a GREAT recipe to include any of the summer squash which freeze great in soup!
Fennel – Fennel simmered in tomatoes are a great match! The fennel sweetens the tomatoes as carrots would.
Shredded fresh radish as a soup topper is delicious.
Remove the bacon and it is a tasty vegetarian soup.
Many of the ingredients can be subbed with in season produce (which can also be frozen individually for making a soup in the winter that tastes like summer)
Kale, swiss chard, broccoli raab, arugula, cabbage, spigareillo, spinach can be blanched and frozen.
Tomatoes can be grilled or roasted to get that char, then cooled and frozen.
Corn can be grilled, cut off the cob and frozen and used instead of hominy.
Peppers can be charred in the oven or on the grill then peeled and frozen.
If you have frozen pesto, a cube of that stirred in at the end of cooking adds a freshness along with the lime.
Take from Sam the Cooking Guy’s Blog
Think vegetable soup – but better I think. Hominy is just giant softened kernels of corn. And don’t forget the lime juice at the end – it makes it.
- 1/2 pound bacon, sliced
- 1 small onion, diced
- 1 tablespoon olive oil
- 4 large cloves garlic, minced
- 4 cups chicken broth
- One 29 ounce can hominy, drained
- 15 ounce can diced fire roasted tomatoes
- 7 ounce can diced green chilies
- 1/2 teaspoon each Mexican oregano & cumin
- Kosher salt and pepper to taste
- 3 cups chopped kale
- Limes for garnish
- Cook bacon until about 1/2 way done, remove most of the grease (leaving about 1 tablespoon) and add onion
- Cook until softened, add garlic and cook another minute
- Add everything else except salt, pepper & the lime and simmer over medium heat about 20 minutes
- Season to taste with salt & pepper, ladle into a bowl and serve with lime squeezed on top