That said, I'm sure you're probably wondering why I'd offer you a soup recipe when it's a million degrees outside. And ok, I get it. It is a little odd to complain about the heat and then make a dinner that only makes things worse. BUT.
I am ready for fall. And I'm ready for soups and sweaters and yes, pumpkin EVERYTHING. So, soup in the summer? I'm making it work, and so can you.
I'm typically a Cooking Light girl, but the basic recipe for this recipe comes from Southern Living's June 2016 edition. Looks like SL is on board for summer soup, too. Hooray!
Summer Brunswick Stew
Adapted from Southern Living, June 2016
1 large vidalia onion, sliced
2 T olive oil
4 garlic cloves, minced
6 cups low-sodium chicken broth
12 oz frozen lima beans
12 oz frozen corn
1 lb cooked pulled pork (without sauce)
1 lb yukon gold potatoes, peeled and cubed
1 cup BBQ sauce of your choice
1 can peeled, diced tomatoes (no salt added)
Heat a dutch oven over medium heat, add oil and swirl to coat. Add onion and cook until tender, about 5 minutes. Add chicken broth and lima beans. Bring to a boil, cover and reduce heat to medium-low. Simmer, stirring occasionally, 15 minutes.
Stir in pork, corn, potatoes and BBQ sauce. Simmer, stirring occasionally, about 20 minutes or until potatoes are tender. Add tomatoes and simmer until heated through. Add salt and pepper to taste.
Grab a side of cornbread (whether homemade or store bought) and you've got a great summer meal!
Until next time...
Cheers!
