Sometimes I find great recipes on other bloggers’ sites! Last night, I found myself salivating over a Summer Herb Soup on Kath Eats Real Food, so of course I had to try it. The food she and her husband make always looks so delicious, and I love that it’s “real people food”—no weird diet products or hard-to-find ingredients. It’s the kind of stuff you can totally make in your own kitchen.
I followed the recipe almost exactly, save for the crock pot, which I don’t have but would like to own—I just used a pot with a lid. These photos don’t do the soup justice. The spicy, fresh flavor is addictive, especially when combined with the tartness of the goat cheese. Pure amazingness.
Summer Herb Soup from Kath Eats
Into a crockpot (or pot with lid):
▪ 2 zucchinis, chopped
▪ 2 yellow squash, chopped
▪ 4 roma tomatoes, chopped into big slices (no need to peel)
▪ 2 cups cooked beans (or 1.5 cans, not drained) – I used a mix of black and kidney
▪ 2 cups vegetable broth
▪ 2 tsp paprika
▪ 1/2 tsp oregano
▪ 1/2 tsp red pepper flakes
▪ garlic powder
▪ 1 tsp chili powder
▪ Salt + pepper to taste
If using crock pot, switch to high or on stovetop, cover and cook on low for 2 hours. Serves 4 big bowls.
Top with goat cheese and serve with corn bread.
The corn bread was kind of an ordeal…let’s just say there were bugs involved. We had to throw out a bunch of stuff and clean, and then I went and picked up some fresh cornmeal and eggs (our egg replacer got infested too). It all worked out, though. The meal was delicious. I’m excited for the leftovers, and I will definitely be making this again. It’s securely in the recipe binder : )
I had most of today off, so of course that meant I did a lot of cooking/procrastinating under the guise of working on my supermarket layout research paper. Part of me thinks I should be feeling guilty about taking it a bit easy today, but I hadn’t had a “me” day in weeks—I needed it!
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