Summer Harvest Vegetable Soup: this quick and easy soup is a great way to use fresh seasonal summer vegetables when it is too hot to cook.
Soup

Enjoy the Harvest with this Quick Summer Vegetable Soup #TastyTuesdays

While we don’t normally think of soup when the temperature outside is in the triple digits, this quick cooking Summer Vegetable Soup makes great use of seasonal fresh produce for a fast meal.

 

Summer Harvest Vegetable Soup: this quick and easy soup is a great way to use fresh seasonal summer vegetables when it is too hot to cook.


You can add whatever fresh herbs and vegetables you have available to create your own unique combinations. Think zucchini, summer squash, corn, eggplant, peppers, green beans, okra, tomatoes, oregano, thyme, basil, chives, sage, collard greens, kale, etc. Just be sure to allow enough time for whatever you add to fully cook (without becoming mushy).

Add some crusty bread, or whip up some Southern Style biscuits while the soup is simmering, and you have a delicious healthy dinner.

Summer Harvest Vegetable Soup

Serves4-6
Prep time10 minutes
Cook time30 minutes
Total time40 minutes
Meal type Soup
Occasion Summer
Summer Harvest Vegetable Soup: this quick and easy soup is a great way to use fresh seasonal summer vegetables when it is too hot to cook.

Ingredients

  • 3 tablespoons olive oil
  • 1 Medium onion
  • 3 cloves garlic
  • 2 Medium carrots (cut into small pieces)
  • 1 Medium zucchini (cut into small pieces)
  • 1 cup bell pepper, any color or combination (cut into small pieces)
  • 1 cup kale (ribs removed and ripped into small pieces)
  • 4 cups chicken or vegetable stock
  • 1 tablespoon fresh thyme (crushed)
  • 1 tablespoon fresh oregano (crushed)
  • 1/4 cup dry white wine (or 1/4 cup water or stock and a splash of apple cider vinegar.)
  • 2 tablespoons fresh lemon juice
  • salt and pepper to taste
  • Parmigiano-Reggiano (shaved into ribbons with veggie peeler, for garnish)

Note

You can add whatever fresh herbs and vegetables you have available to create your own unique combinations. Think zucchini, summer squash, corn, eggplant, peppers, green beans, okra, tomatoes, oregano, thyme, basil, chives, sage, collard greens, kale, etc. Just be sure to allow enough time for whatever you add to fully cook (without becoming mushy).

Directions

Add olive oil and onion to a large stock pot or Dutch oven over medium heat. Cook for approximately 5 minutes, stirring occasionally. Add garlic, carrots, zucchini and peppers and cook for another 2 or 3 minutes. Season with salt and pepper, to taste.
Add kale to pan and sauté for 2 or 3 minutes, until it wilts. Add the fresh herbs and wine (or water/vinegar combination) and cook until the liquid is reduced by half.
Add chicken or vegetable stock and bring to a boil. Then, reduce heat to medium-low and allow to simmer for 15 – 20 minutes. Remove from heat and add fresh lemon juice. Add additional salt and pepper, if needed.
Garnish with shaved Parmigiano-Reggiano ribbons and serve with crusty bread.

 

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