Summer Vegetable Soup: Quick Recipe to Enjoy the Harvest

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.

Head out to your garden, or Farmer's Market, pick whatever is ripe and fresh and combine it with some broth for an easy healthy meal.

For those that do not believe soup can be an entire meal by itself (I am looking at you darling husband), serve it with some crusty bread, or whip up some Southern Style biscuits while the soup is simmering. During the summer you may not want much more than that.

Ingredients for Sumer Vegetable Soup

The recipe starts with chicken or vegetable broth. From there 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, spinach, kale, etc.

Just be sure to allow enough time for whatever you add to fully cook (without becoming mushy). If using a hard vegetable, like a carrot, slice it thin and add it sooner than you would quick cooking spinach.

If you want some protein in it, toss in some leftover chicken or whatever you have on hand. I topped mine with some parmesan ribbons.

Recipe

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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)
• ½ fresh lemon

Instructions

 

• 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 chicken or vegetable stock and fresh herbs, 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 Parmesan cheese ribbons and serve with crusty bread if desired.

Notes

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).

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