Spring Soups




Green Chili Soup

Yields 6-8 servings

This vegan soup with cheese garnish option is great for any time of year, and especially for upcoming celebrations such as Cinco de Mayo, Mother’s Day, Father’s Day, sports gatherings and more.

3 medium potatoes, diced
2 medium tomatoes, diced
1 large yellow onion
6 roasted green (Anaheim) chilies
½ bunch green onions, chopped
½ bunch cilantro, chopped
1 quart water, or more
2-3 cloves fresh garlic, peeled
and diced
Salt and pepper, to taste
Shredded jack and cheddar cheese (optional)
Fresh, warm corn tortillas
Olive oil

Roast, peel and de-seed green chilies, then cut into bite-size pieces. Set aside.

Add olive oil into a small stock pot. Heat on medium and add garlic, onion and potatoes. Sauté until onions are translucent.

Add salt and pepper to taste. Add
tomatoes, green chili, cilantro and green onion, and simmer for 10 minutes. Add water, reduce heat and simmer for 10 more minutes.

Pour mixture into a bowl, add shredded cheese if desired and serve with warm corn tortillas.

Recipe submitted by ​Loretta A. Carlson of EP Salsa & Catering​,​ in Tucson. EP Catering has banquet rooms, does event planning and caters weddings, quinceañaras, meetings and more. Connect at 520-440-1540.


Organic Tuscan Bean and Veggie Soup

Yields 6 servings

1 15-oz can organic low sodium
canellini beans, drained and rinsed
1 15-oz can organic low sodium red kidney beans, drained and rinsed
1 ½ Tbsp olive oil
½ large organic yellow onion, diced
2 organic carrots, peeled and diced
2 stalks organic celery, diced
½ organic red bell pepper, diced
1 clove organic garlic, minced
6 sprigs organic thyme, leaves stripped from stalks
Small handful each, organic oregano and rosemary, chopped
½ tsp salt
½ tsp freshly ground black pepper
14 oz organic tomatoes, diced
4 cups organic vegetable broth
1 small organic zucchini, diced
Handful of chopped organic baby
spinach leaves
Freshly grated Parmesan cheese
(optional)

Heat the oil in a soup pot over medium-high heat. Add onion, carrots, celery, red pepper, garlic, thyme, oregano, rosemary, salt and pepper. Cook, stirring, until the veggies are tender, about 5 to 7 minutes.

Add broth, beans and tomatoes and bring to a boil. Reduce heat to medium and cook for 45 minutes.

Add zucchini and cook for 2 minutes. Add spinach just to wilt.

Serve immediately. Top with cheese if desired.

Recipe submitted by Gourmet Girls Gluten Free Bakery/Bistro, in Tucson. Connect at 520-408-9000 and GourmetGirlsGlutenFree.com. See ad, page 13.

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