Ingredients
Scale
- 1 1/4 lb. fresh tomatoes, peeled
- 1/2 Tablespoon olive oil
- 1 small onion, chopped (about 1/2 cup)
- 2 – 3 cloves garlic, peeled & chopped
- 1 cup chopped fresh zucchini
- 4 cups chicken or vegetable broth
- 1 bay leaf
- 1 medium red potato, chopped (about 1 cup)
- 1 cup fresh, chopped green beans (or frozen, thawed)
- 1/2 cup corn (fresh or frozen, thawed)
- 1 1/2 cups white canellini beans (or 1 15-oz. can, drained)
- 1 small hot pepper (I used a carrot pepper, but any other hot pepper will work too)
- 1/4 cup roasted sweet pepper (or 1/2 of a sweet bell pepper, or a couple mini sweet peppers)
- 1 teaspoon Harissa
- 1 teaspoon Red Robin Seasoning (or your favorite seasoned salt)
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
Instructions
- Heat some boiling water and dip the tomatoes in the water just briefly to loosen the skins. Set the tomatoes aside to cool.
- Heat the olive oil over medium heat in a medium saucepan. Add the onion and garlic and saute until the onion is soft and translucent. Add the zucchini and saute for a few minutes more, until the zucchini is crisp-tender. Remove these veggies from the pot, setting them in a bowl to wait.
- Add the broth to the pot along with the bay leaf and potato. Bring to a boil, then reduce heat to a simmer and cook for about 15 minutes, until the potato is tender. While the potato is cooking, squeeze the tomatoes over the pot, releasing the juices and breaking up the flesh of the tomatoes. Squeeze all the tomato (except the skins!) into the pot.
- When the potato is done, add the zucchini mixture, green beans, corn, beans, peppers, and seasonings.Cook for another 10 minutes or so over medium heat, stirring frequently, then taste and adjust the seasonings.
- Enjoy while it’s hot! If there are leftovers, they can be stored in an airtight container in the fridge and reheated over the stove or in the microwave.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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