The very finest in comfort cuisine! Perfect served in your finest china on Christmas Eve or in a mug by the fire. Everyone like this potato-bacon soup from the slow cooker. On a chilly night, I created this recipe for some friends who came over, and they all enjoyed it. I’ve complied with my commitment and provided my recipe. Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- ½ onion, sliced into rings
- 1 zucchini, cut into 1/4-inch slices
- 1 yellow squash, cut into 1/4-inch slices
- 1 ear corn, kernels cut from cob
- 4 roma (plum) tomatoes, peeled and chopped
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- salt and ground black pepper to taste
- ¼ cup chopped fresh cilantro, or more to taste
- ½ lime
Instructions
- Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
- Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.
Reviews
We call this cabalacitas and add Mexican cheese at the end. Yummy
very easy to make but we added extra ingredients jalapeno , carrots will try with Rotel tomatoes next time
This recipe combines my favorite veggies; I followed the directions and the results were great. Was hoping for some leftovers for the next day’s lunch, but there weren’t any! Adding this to my rotation.
I love this recipe! Very flavorful and delicious. I have added shrimp to make it an entree.
I am vegan and I made this for my lunch. It was delicious! I added peppers and mushrooms. I will start making this often.
I am vegan and I made this for my lunch. It was delicious! I added peppers and mushrooms. I will start making this often.
Yummy!!
This was delicious! I used only zucchini, no corn, and I added just a touch of sugar. Ate it with mashed potatoes with a little garam masala added.
This was very delicious as is. Next time will add hot spices such as caynne pepper or chili. Must try!
What a wonderful summer time dish and a great way to cook squash. I’ve made this at least a half a dozen times already this summer and it’s turned into a real comfort food. I’ve been doubling the recipe and eating the leftovers for lunch. It’s the sweet corn and cilantro that keeps me going back for another bite. The only change I make is that I do not add cumin. The first time I made this, I was afraid the cumin would clash with something else that I made for dinner so I left it out. We loved this so much without it that I can’t bring myself to add it. I’m sure it would be good just the same. Thank you, Bibi, for sharing your fantastic creation!
used 1cup frozen corn
This is a great recipe! I used two zucchini because I couldn’t get the yellow squash, and used a 540ml can of ‘garlic and olive oil’ stewed tomatoes because that’s what I had. It’s so flavourful, not to mention quick and easy! I’ll definitely make this again.
Delish
I sub ground coriander for the cumin. Yum.
I love this dish. In New Mexico it is called calabacitas. The one suggestion is to add some green chile.
This was a delightfully quick and simple dish to make. I modified the recipe slightly by adding 2 chicken breasts and a sliced avocado! I was able to influence a friend to make it too!
Delicious. I made this using fresh zucchini, squash, onion, and cilantro; 15oz can diced tomato and half 15oz can corn both drained; granulated garlic, salt, pepper, cumin, and lime juice all to taste. I don’t know if it was the amount of veggies combined with diced chicken was a factor but I had at least twice as much cumin in finished dish.
Oh my goodness, this was really good! Perfect blend of flavors for us! We did sub with a can of petite diced tomatoes (drained). Otherwise, made exactly as written. Perfect side along hubs tacos! I actually used this as a filling for my tacos and loved it! Thanks Bibi for giving me another veggie alternative for use in a main meal!
Made this without corn or cilantro, and used cherry tomatoes since that’s what I had. The flavor is amazing! Will definitely make this again
This is great! It works as a filling for veggie tacos. We don’t have access to yellow squash so I used yellow bell peppers, ok-so, not the same but I did my best with what I had. I also added some hot chili powder that went perfectly with the cumin and lime. I even tossed the leftovers with pasta. Delicious !
loved it! cilantro, cumin and lime really brought out the South West flavors! thanks for the recipe!