This delicious, hearty soup solar oven recipe is from thewanderlustkitchen.com. In addition to a complex spice mixture, the recipe calls for apples, which bring a nice fruitiness and make it a perfect Fall meal.
The flavors in this soup's spice mixture really benefit from a long afternoon simmer in the sun! This is a not-so-traditional tortilla soup recipe; hominy and black beans have been added for extra heartiness. Shredded cooked chicken is an optional add-in as well.
1 yellow onion, diced
2 cloves garlic, minced
2 t olive oil
1 t paprika
1 t cumin
1 t chili powder
1/2 t Mexican oregano
1/2 t chipotle powder
1 t salt
1/2 t black pepper
1 15-ounce can crushed tomatoes
1 15-ounce can hominy, drained
1 15 ounce can black beans, drained
2 cups vegetable broth
4 corn tortillas (or you can use tortilla chips)
Optional for serving:
crumbled queso fresco
On the stovetop, saute onions and garlic in olive oil until the onions become translucent. Add paprika, cumin, chili powder, oregano and chipotle powder to the pan. Stir well and continue cooking for a few minutes. Please note that this step can be done in the solar oven rather than the stovetop by placing onions, garlic and olive oil in your graniteware pot. Cover and cook in the solar oven for 20-30 minutes.
Now place cooked onion mixture and remaining ingredients (through broth) in your graniteware pot. Give it a stir, cover, and place in your preheated Solavore Sport. Let the soup simmer in the sun for approximately 3-4 hours. Low temperature is fine for this one, no reflectors needed if you've got lots of sunshine.
Bake or toast your tortillas until they are crispy, then slice in to strips (or use prepared tortilla chips).
Serve the soup in bowls and top with tortillas, avocado, cheese, radish or whatever is to your liking.
This healthy and delicious soup requires a long day of slow cooking, so be sure to get it started early (especially in the winter!).
- 4 cups low-sodium vegetable stock
- 2 cups water
- 2 (14.5 oz) cans diced tomatoes
- 1 cup diced celery (3 stalks)
- 1 cup diced carrots (2 carrots)
- 1 cup diced yellow onion (1 small)
- 4 cloves garlic, minced
- 1 1/3 cups diced zucchini (1 small)
- 1 cup frozen peas
- 1 1/2 cups frozen green beans
- 1 (15 oz) can cannellini beans or garbanzo beans, drained and rinsed
- 2 Tbsp chopped fresh parsley (or 2 tsp dried)
- 2 tsp dried basil
- 1 tsp dried oregano
- 3/4 tsp dried rosemary, crushed
- 1/2 tsp dried thyme
- 2 bay leaves
- 1/2 tsp sugar
- Salt and freshly ground black pepper, to taste
- 2 cups cooked pasta or cooked barley
- Finely shredded romano or parmesan cheese, for serving
- More fresh parsley for serving
- On the stovetop, saute onions, carrots, celery and garlic in a tablespoon of oil for 5-8 minutes. This step is not necessary, but really ensures that the vegetables are cooked through.
- Add the onion mixture along with vegetable stock, water, tomatoes, beans, green beans, peas, parsley, basil, oregano, thyme, rosemary, bay leaves and sugar to your Sport cooking pot. Season with salt and pepper to taste and cook in the Solavore Sport 6 - 8 hours. The soup is done when the vegetables are tender.
- Add cooked pasta or barley to the hot soup. Stir in more vegetable broth or water to thin if desired. You may want to add more salt and pepper at this point. Serve warm topped with fresh grated cheese.
This dip is a favorite for parties or to serve at happy hour. The recipe can be doubled or tripled with great results in the solar oven.
1 15oz. can black beans, drained and rinsed
1 tsp. olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 c. diced tomato
1/3 cup mild picante sauce
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 cup sharp cheddar cheese (optional)
1/4 cup fresh cilantro
1 Tbsp. fresh lime juice
Place onion, garlic and olive oil in your Sport pot and stir. Put the pot in the preheated Solavore Sport while you prepare the rest of the ingredients so that the onions and garlic cook a bit.
Partially mash beans in a separate bowl. Add tomato and next three ingredients and stir well.
Remove the pot of onions from the oven and add the bean mixture. Stir well. Place pot back in the oven and cook for 1 to 1.5 hours. After the mixture is cooked, stir in the cheese, cilantro and lime juice.
Serve immediately with tortilla chips.
To make the filling:
1 cup corn
1 15 oz can black beans, drained
1/2 cup finely chopped onion
1/2 cup chopped red pepper
1/2 cup cooked quinoa
3/4 cup shredded cheddar or monterrey jack cheese (omit cheese for vegan option)
1/2 tsp salt
1 1/2 tsp cumin
6 poblano peppers
optional: salsa and/or sour cream for serving
Wash the poblano peppers. Cut the stem end off and slice the pepper lengthwise, halfway to the bottom. Remove all seeds. You may want to wear gloves while you work on the peppers to keep them from burning your hands.
Place all remaining ingredients in a bowl, and stir to combine.
Stuff each poblano with filling, and place in a dark pan that has been oiled or sprayed with cooking spray. Place the pan in the Solavore Sport and let them cook in the sun! Cooking time will be approximately 1:20.