I love soup
year round, but in summer months I prefer something light and a bit faster to
cook than some simmer-all- day winter soups. I also find my veggie bins filled
to overflowing with all the great summer produce from farms, gardens and
markets. This soup is a great way to use up some of those vegetables like those
last couple zucchinis or the left over cabbage from the coleslaw you made. You
can choose any vegetables you would like to include. I like to add them in
batches according to how long they each cook so just add any others in wherever
they fit best.
One time
saving, flavor building twist is to add V-8 or plain tomato juice. Of course,
you could easily skip this but I love the spicy, tomato-y tang it adds.
I make this soup in bigger batches because it
keeps well in the fridge and freezes well, too.
By the way,
my kitchen is almost done and I posted a sneak peek photo at the end of this
post.
Summer Vegetable
Soup
1 large
onion
3 tablespoons
olive oil
2 cloves
garlic
Choose as
many vegetables as you would like and add in the order given:
1st
batch:
1-2 sweet potatoes,
peeled, cubed
3-4 carrots,
peeled, sliced thin
3 parsnips. Peeled,
sliced thin
Add broth,
see list below
2nd
Batch
Half a small
green cabbage, sliced into slivers then cut till they are about 1
½ inches long
1 cup green
beans, washed and trimmed, cut into bite sized pieces
2 zucchini
and/or yellow summer squash. Cut in half lengthwise and sliced into half moons
½ head of
cauliflower, cut into small florets
1 can tomatoes.
Diced or fire roasted
3rd
batch
1 small bell
pepper, any color, diced
3 celery
stalks, sliced
Any other
veggies you have on hand such as potato,
leeks, fennel, spinach, kale, peas, corn or mixed vegetables.
1-2 cans
kidney beans, red and/or white
Broth:
About 4 cups of low sodium, organic vegetable
broth or any good broth of choice
About 2-3 cups spicy or low sodium V-8 OR plain tomato juice
Or sm. can tomato sauce (optional)
1 tsp.
Italian herb blend
½ tsp garlic
powder and/or onion powder
Pinch of
crushed red pepper, and or cayenne pepper
Salt and
pepper to taste
Extra water
as needed to keep things broth-y
Start by
cutting onions in half and cutting into slivers. Cut the slivers in half-ish.
You can just chop the onions if you prefer. In a large pot ( 6-8 quart) heat
the olive oil on medium low and add onions, Cook for about 8 minutes, stirring
now and then. Add garlic and cook for a couple more minutes.
Choose as
many vegetables from the above list as you would like and of course, feel free
to substitute others. I add the vegetables that take the longest to cook first.
So let’s say I am using carrots and parsnips. I add these, along with a bit
more oil if needed, to the onion to begin
to brown and caramelize a bit- not much- just a bit. After sautéing them for
about 5 minutes, I add canned tomatoes and broth ingredients.
At this
point, after sautéing 1st
batch for about 5 minutes, I usually add
in canned tomatoes and broth and let it all simmer for about 20 minutes or
until just beginning to be tender.
After 20
minutes, add the 2nd batch of veggies and simmer for 5 minutes and
then add the last group of quick cooking vegetables and kidney beans and simmer
for at least 15 minutes. For best results, I simmer everything on low for more like 20-30 minutes.
This soup
can be served as it is with some crusty bread or a salad or try these
variations—
Add a dollop
of hot polenta in the center of the bowl
Cook some
macaroni and add it to a pot of this veggie soup. You could also cook some
ground beef to add in.
If you have
left overs, pack them up in smaller serving size containers and freeze a few
for lunches.
How exciting, the kitchen looks beautiful! The soup looks tasty too
ReplyDeleteThank you!!
ReplyDeleteI love your kitchen! I'd love one just like it.
ReplyDeleteI could eat this soup all year round!
Ah, thanks Maureen! I am sure you will get yours one day. I never thought I would have a kitchen like this!! I will show some more pics once it is really done. Finishing tiles this week and getting new drawer fronts since they miss drilled for the pulls :-( Next week we should have at least one more light in and then...ta da- new Kitchen complete!
DeleteWow, the kitchen looks fantastic!! I can't wait to see the backsplash because it really makes the counters pop even more. I love the soup... it's great to have something that freeze well. Have a happy 4th!!
ReplyDeleteThank you Ramona! We are hoping to get backsplash done this week. But the majority of the glass tiles are up and I feel like they really do round out the look.
DeleteHope you enjoy the soup and that you are having a wonderful summer.
We ended up having people over today, even though are house is full of boxes and I don't know where most of the serving and baking dishes are right now :-)But I get to cook and that makes me happy.
Your kitchen is looking great and thank you for another delicious recipe.
ReplyDeleteI am glad you like the kitchen and the soup. We had our first dinner party here tonight even though it is not done and most of my dishes are packed away. But the party just sort of happened and I am glad it did :-) Have a great week and thanks for stopping by and expecially for commenting! It means so much to me!
ReplyDelete