Salsa Soup

Lazy, lazy, lazy. That’s what this soup screams.

It also screams delicious, delicious, delicious 🙂

This is one of my infamous clean-out-the-fridge meals that is easily made with leftover ingredients from the week and/or whatever produce may be going bad in your kitchen. For me, this week it was the tomatoes. The veggies I always seem to buy EVERY week are usually carrots, onions, sweet potatoes and yes, tomatoes. The root vegetables can last forever (or at least a few weeks), but the tomatoes-not so much. Alas, I always throw them in the shopping cart insisting I will find a need for them at some point during the week. And maybe I will make some grilled cheese, quesadillas or a pizza and throw them on there. But for the most part they start gettin’ squishy before I make good use of them.

Hence, the three bruising tomatoes that ended up being my inspiration for this soup.

And with just a few ingredients, this soup costs next to nothing (as almost all my soups tend to). But please, please, PLEASE do not skimp on adding the fresh avocado for garnish. It seriously makes this soup absolutely mouth-watering!

8 cups vegetable broth or water (I used 6 cups broth, 2 cups water)

3 cups chopped tomato

1 16 oz jar medium organic salsa

2 cups cooked black beans (or whatever bean you want)

1 1/2 cups fresh or frozen corn

1 1/2 cups chopped celery

1 cup fresh cilantro

2 tbsp olive oil

1 tsp sea salt

1 cayenne pepper, minced

2 tsp paprika

1/4 tsp black pepper

Crushed tortilla chips and avocado for topping

• In a saucepan, cook corn, celery, tomatoes and cayenne pepper in olive oil over medium heat for 5-7 minutes, stirring occasionally
• Add black beans, broth, salsa, cilantro, salt, paprika and black pepper and bring to a boil
• Cover, and simmer for 30 minutes
• Pour into bowls, top with avocado and tortillas and enjoy!