Mexican Summer Soup
Submitted by debdup
Three beans mingle with zucchini, fresh tomatoes, and banana peppers in this Southwestern-spiced vegetable soup. Red wine and cumin add warmth to this hearty, healthy bowl.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is a flexible, forgiving soup that rewards your effort. Black beans, kidney beans, and chickpeas create a protein-rich base, while fresh zucchini, green beans, and ripe tomatoes add summer brightness. The banana peppers bring gentle heat without overwhelming.
The wine simmers down into the tomato sauce, adding depth without alcohol bite. If you’re cooking without salt, a pinch of sweetener balances the acidity from the tomatoes.
Variations
- Swap banana peppers for jalapeños if you want sharper heat
- Add a handful of fresh spinach or kale in the last 5 minutes for extra greens
- Top with avocado, cilantro, and a squeeze of lime for fresh garnish
Ingredients
Directions
Wash and soak beans overnight (I cooked mine the next day on low in the slow cooker while I was at work) drain and rinse beans before adding to pot.
In a medium saucepan saut? onion and garlic in water until tender.
Add fresh green beans and banana peppers, continue to saut? for 3 minutes.
Be sure to keep track of the water so it doesn’t dry out.
Just before the water completely dries up add the zucchini and saut? 2 minutes ( the zucchini should add some moisture to the pot, but if it doesn’t add more water just to keep from scorching veggies).
Add fresh tomatoes, beans, wine, spices and cook until this thickens and the tomatoes have made a nice sauce.
As I am on a restricted salt diet I did not add salt to mine, however, I did add some sweetener to the whole batch.
Even without salt this dish was very good.
I haven’t tried it with salt substitute, so I don’t know how it would work.
The nutritional rundown on this dish is quite good and it taste good too
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