Saved by Soup

One of my favorite cookbooks is Saved by Soup, by Judith Barrett. It offers over 100 recipes for tasty, low-fat, easy-to-make soups, and is a great resource for people trying to lose or maintain their weight. It's also great for gardeners because it provides a lot of great ideas for what to do with the bounty of your vegetable garden.

One of my favorite soups is one of the simplest soups in the book, but it can really only be make for a few months of the year, because it only works with real vine-ripened tomatoes and fresh corn. (Trust me on this, I've tried making it from winter tomatoes and it really doesn't work.) I brought it to a party last night, and it earned raves, so I thought I'd share it with you.

Summer Salsa Soup with Tomatoes, Black Beans, and Corn

2 pounds ripe tomatoes, cored and cut into chunks
1 medium-size yellow onion, quartered
1 serrano or jalapeno chile, seeded
1/4 cup fresh cilantro leaves
1 cup freshly cooked or canned (drained and rinsed) black beans
1 cup cooked corn kernels
salt to taste

Combine the tomatoes, onion, chile, and cilantro leaves in a food
processor or blender and process until very finely chopped, and not
quite smooth. Transfer the soup to a large mixing bowl and stir in the
black beans and corn. Refrigerate until cold, at least 1 hour. Season
with salt to taste.

Makes 6 servings. Per serving 126 calories, 1.2 grams of fat.

Comments

[blackswamp_girl (Kim)]

Ooh... this sounds delicious, and I'm getting tired of all-gazpacho all the time, so I can't wait to try it. Thanks for sharing!