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.
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
- 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)
- 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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