Summer Soup

Packed with so many veggies and so delicious. Perfect for this rainy gloomy day! If you’d like to keep the recipe low carb, don’t add the rice. It would be just as good without it!
⠀
Ingredients:
1 Zuchinni
2 diced tomatoes or a can of tomatoes
1c okra
Julienned carrots
1/2 an onion diced
1 can rotel
1 can corn
1 small can of green hatch green chiles
1 c kidney beans or any bean
1/2 brown rice
5-6c broth (I did a combo of chicken broth & water + chicken bouillon)
Fresh basil
1 tbsp minced garlic
Pepper
Cayenne
Olive oil
⠀
Method:
First preheat the oven on 425. Drizzle olive oil on the okra (1 inch chopped) and sprinkle with some cayenne pepper. Pop in the oven for 20 mins then set aside. Always cook before adding to soup to avoid that slimy texture. If that doesn’t bother you then no need to do this step but we only like okra when it’s been roasted first. 😂🤷🏼‍♀️
⠀
In a pot heat about 2 tbsp olive oil. Then add diced onion. Cook for a couple minutes until the onion is translucent and then add the tomatoes and minced garlic. Cook for a couple more minutes and then add the broth. Bring to a boil then add all the remaining ingredients besides okra and Zuchinni. (Okra is already cooked and Zuchinni does not take long!) Cover, reduce heat to a simmer and let it cook for 30 minutes. Then add the okra and Zuchinni in! Cook for another 10ish minutes. Serve plain it with a sprinkle of parm on top!😋
⠀
I threw this recipe together last night when I was craving something warm and comforting. I wrote this based off memory, I think I got it all! Can’t wait for you to try it.
⠀
ENJOY! 🐝