clean out the fridge vegetable soup

BBQ & Grill

Clean Out the Fridge Vegetable Soup

Drescription

This recipe is purposefully flexible so you can incorporate just about any veggie into it. Top with a dollop of pesto and/or a sprinkling of Parmesan cheese.

Ingredients

3 tablespoons extra-virgin olive oil
½ cup chopped onion
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried thyme
3 cups cubed hard vegetables, such as potato, carrot, sweet potato, winter squash, turnip and/or rutabaga
2 cups thinly sliced green cabbage
1 cup soft vegetables, such as cubed zucchini or bell pepper, halved green beans, broccoli or cauliflower florets and/or corn kernels
4 cups low-sodium vegetable or chicken broth
1 ½ tablespoons tomato paste
¾ teaspoon salt
½ teaspoon ground pepper
4 cups chopped stemmed dark leafy greens, such as kale or chard
2 teaspoons sherry vinegar

Directions

Heat oil in a large pot over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add garlic, cumin, paprika and thyme; cook, stirring, until fragrant, about 30 seconds. Add hard vegetables and cook, stirring, for 2 minutes. Add cabbage and soft vegetables; stir to coat.
Add broth, tomato paste, salt and pepper; increase heat to high and bring to a boil. Stir in greens, then reduce heat to maintain a simmer. Partially cover and cook until the vegetables are soft, 17 to 20 minutes. Remove from heat and stir in vinegar.

Grilled Chicken Thighs with Summer Corn Salad

Chicken thighs are easy on the budget and great for grilling because they stay moist in the heat. Here, they are paired with a fresh corn and tomato salad for a simple summer dinner. When grilling skin-on chicken thighs, watch for flare-ups. Move the chicken away from the flames and reduce heat, if necessary, to keep it from charring.