30 Days to Fall! I cannot wait for the cozy season, longer nights to sleep in and fresh crisp morning air swirling through the evergreens, and leaves fluttering in the wind like stained-glass pieces. I know I said what I said, and not everyone is crazy about autumn and winter.  

Thankfully, though, summer isn’t over quite yet, and the farmers markets still have a bounty of peak season zucchini and bright summer veggies.  With all the fresh, flavorful produce available, summer is the easiest time of the year to eat healthy. Especially the zucchini which is so versatile and delicious, used spiralized in salads or as a substitute for paste.  Zucchini and it’s summer squash sibling, the yellow squash are very versatile vegetables.

More than once I have scoured the fridge at the end of a busy workday and considered baked beans and toast for dinner and then seen a couple of zucchinis and thought:  Yes supper! 

You can make this soup in one pan or the instant pot, it is so versatile. You can even add a meat protein if you like ( mine is vegan) it is loaded with veggies and whole grains and big bold Mexican flavors.


My favorite part is that the soup is a blank canvas for toppings, green onions, avocados, pepitas, tortilla strips, lemon, sour cream, whatever you like.  


You can also add or subtract the main ingredients depending on what you have on hand – omit beans, add corn, swap more vegetables for zucchini, asparagus,  broccoli, peas, green beans, etc.   

Ingredients:

• 1½ . olive oil 
•  1 yellow onion, finely chopped 
•  ½ medium green zucchini, cut into ¾-in. pieces  
•  1.2 medium yellow squash, cut into 3/4- in. pieces 
•  1/2 medium red bell pepper, cubed 
•  1/2 medium yellow or red bell pepper, cubed 
•  1 medium poblano pepper, cut into ¼-in. pieces  
•  2 tsp. garlic paste 
•   1¼ tsp  whole cumin seeds toasted and ground 
•   2 tsp. chipotle in adobo, finely chopped 
•   1 medium tomato or 14-oz can diced fire-roasted tomatoes 
•   1 -15-oz can black beans, rinsed  
•   3 cups vegetable broth 
•   ½ cup quinoa, rinsed and soaked in water for 15 minutes 
•   1/2 bunch chopped cilantro (set aside some for garnish) 
•   ⅓ cup toasted pepitas (optional)
  
  
  
  
  
  Method:

*If using a tomato, roast it over medium heat until charred and soft, then cut it into small cubes.

1. Heat oil in a heavy bottomed pan over medium heat.
2. Add onion and ½ tsp salt and cook, until onion is translucent
3. Add zucchini and poblano peppers and cook, stirring occasionally, 4 min.  
4. Stir in garlic and cumin and cook for 1 min. 
5. Stir in chipotle in adobo, stir and then add roasted tomatoes (or canned fire roasted), black beans and broth, and bring to a boil.  
6. Add soaked and drained quinoa and cook for 15 min. or until quinoa is tender (I suggest cooking the quinoa beforehand if cooking this stovetop)  
7. Stir in half the cilantro and serve topped with toasted pepitas and some chopped cilantro.
   
   

 Instant Pot Method:

1. Press SAUTE on Instant Pot. 
2. Add oil and once it’s hot follow all the above steps until you get to the step where you add the quinoa. 
3. Add uncooked quinoa and close the lid to the Instant Pot, set the pressure valve to the SEALING position. 
4. Select the Instant Pot SOUP mode and set it for for 8 minutes. 
5. After 8 minutes, Quick Release(QR).