Here are three soup and gumbo recipes that feature fresh tomatoes from Carolina gardens. You can substitute canned tomatoes (or canned salsa for the last one).
South Of The Border Chicken Soup
1 ¼ lb boneless, skinless chicken breast halves
1 cup fresh tomatoes, diced
½ cup celery, chopped
½ cup onion, chopped
2 tablespoons taco seasoning
2 teaspoons cumin
¼ teaspoon black pepper
1 tablespoon fresh cilantro, chopped
1 avocado, peeled and sliced
4 cans chicken broth
Heat oven to 350 degrees. Place chicken breasts in greased baking dish and sprinkle with 1 tablespoon taco seasoning. Bake for 30 minutes (or until chicken is done). Cool chicken, then cut into ½ inch strips.
Meanwhile in Dutch oven heat 1 tablespoon veggie oil on medium heat. Add celery and onion, cook until onion is translucent. Add remaining tablespoon taco seasoning, cumin, pepper, and chicken broth– mix well. Simmer 20 minutes.
Add tomato and chicken strips, simmer an additional 5 minutes. Stir in cilantro. To serve, ladle soup into bowls and top with avocado. Makes 8 bowls.
Southern Shrimp and Tomato Gumbo
For many more seafood soup ideas check out the Surf and Salt Soups and Chowders page.
3 large fresh tomatoes, chopped
1 green pepper, cut into strips
1 small onion, chopped
1 cup okra, chopped (thawed if frozen)
1 lb fresh shrimp, uncooked and deveined
2 tablespoons butter
2 tablespoons flour
1 can chicken broth
2 garlic cloves, minced
1 tablespoon parsley, chopped
1 teaspoon hot sauce
four dashes each salt and pepper
6 cups cooked white rice
Cook rice as directed on box. While rice is cooking, melt butter in Dutch oven over medium heat. Add onion, bell pepper, and garlic, cook until tender.
Sprinkle veggies with flour, stir to coat. Add broth, hot sauce, and salt and pepper. Mix well. Bring to a boil. Stir in tomatoes and okra. Simmer 10 minutes, stirring. Stir in shrimp and simmer an additional 5 minutes (don’t overcook shrimp!). Add parsley, stir one last time.
Spoon rice into serving bowls and ladle gumbo over rice. Makes 8 bowls.
Quick and Zesty Salsa Soup
2 cans beef broth
1 cup chunky salsa (store-bought or homemade with fresh tomatoes)
6 ounces deli roast beef, cut into strips
1 can red kidney beans
1 can whole kernel corn
1 cup julienne-cut zucchini
½ cup chopped green pepper
dash hot sauce
dash salt and pepper
Prepare salsa, if homemade. In large saucepan combine beef broth and salsa. Mix well and bring to a boil.
Stir in remaining ingredients. Reduce heat and simmer at least 15 minutes, until zucchini is tender. Makes 7 bowls.
For more free recipes see my blog A Dash of Salty