Summer Vegetable Soup
Try this Summer Vegetable Soup recipe, or contribute your own.
Try this Summer Vegetable Soup recipe, or contribute your own.
- 1/4 tsp cayenne
- 2 tsp dried thyme
- sea salt/pepper to taste
- 1/3 cup friendly fat to cook in (butter coconut oil, lard)
- 2 small/medium onions chopped
- 3 cups chopped green beans
- 4 small yellow potatoes chopped (or red potatoes. 2 large russets would work too.)
- 1 very large zucchini chopped (or 2-3 smaller zucchinis)
- 1 head of garlic minced (about 7ish cloves)
- 2 large tomatoes seeds scooped out and chopped
- 1 1/2 cups organic corn (i use frozen organic from costco sin
- 1 – 1 1/2 quarts chicken broth (homemade preferable
- Carbohydrate 2.103545 g
- Cholesterol 0 mg
- Fat 0.581155 g
- Fiber 1.04180002403259 g
- Protein 0.423865 g
- Saturated Fat 0.11634 g
- Serving Size 1 1 recipe (4g)
- Sodium 1.22 mg
- Sugar 1.06174497596741 g
- Trans Fat 0.106235 g
- Calories 11 calories
Step-by-step
- Saute your onion, green beans, potatoes, and zucchini in the friendly fat with a few big pinches of sea salt to bring out their juices and sweeten. Cook on medium for about 15 or so minutes until everything is nice and soft.
- Add the garlic and cook for a minute.
- Add the tomatoes, corn, broth, and seasonings, and bring to a boil.
- Reduce to a simmer for 10-15 minutes.
- Take out a quarter of the soup and puree through with an immersion blender or regular blender, then return the soup puree to the soup pot. You can skip this step – this texture tends to be easier for littler ones to handle with a spoon themselves, and also makes it nice and creamy!
- Season salt and pepper to taste.
My Simple Summer Vegetable Soup: A Busy Mom's Delight
As a working mom, time is my most precious commodity. Dinner needs to be quick, healthy, and preferably something the whole family will enjoy. That's why I've developed this recipe for Summer Vegetable Soup – a vibrant, flavorful dish that's ready in under 30 minutes and packed with goodness. No fancy techniques, no obscure ingredients – just fresh, seasonal vegetables transformed into a comforting and nourishing meal.
The beauty of this soup lies in its simplicity. I love how easily adaptable it is. Feel free to swap out vegetables based on what's in season or what you have on hand. One day, it might be overflowing with zucchini and yellow squash; another day, it could boast a colorful medley of bell peppers and carrots. The core ingredients – onions, potatoes, and a hearty broth – provide a solid base, allowing you the freedom to experiment with your favorite summer vegetables. And let's be honest, the ease of throwing everything into a pot and letting it simmer is a lifesaver on a busy weeknight.
This soup is not just about convenience; it's about nourishing my family with wholesome, flavorful food. The fresh vegetables provide essential vitamins and minerals, while the broth offers a comforting warmth, perfect for a cool summer evening. The vibrant colors alone make it an appealing dish, even for picky eaters. I often find myself adding a dollop of plain yogurt or a sprinkle of fresh herbs for an extra layer of flavor and texture. Sometimes, if I have some leftover cooked chicken, I'll add that in for extra protein.
Beyond the practical aspects, this soup also holds a special place in my heart. It reminds me of simpler times, of lazy summer afternoons spent in the garden, harvesting the bounty of the season. The aroma of simmering vegetables fills the kitchen with a sense of warmth and comfort, creating a cozy atmosphere that brings our family together. It’s more than just a meal; it’s a moment of connection, a shared experience that strengthens our bond.
Tips and Variations:
- Make it creamy: Pureeing a portion of the soup adds a lovely creaminess without the need for heavy cream or dairy. This is also a great way to make the soup more appealing to younger children.
- Spice it up: A pinch of cayenne pepper adds a subtle kick, but feel free to adjust the amount to your preference. Other spices like cumin, paprika, or oregano would also work beautifully.
- Add protein: Cooked chicken, chickpeas, or lentils would make this soup even more substantial and satisfying.
- Customize your vegetables: Feel free to add any other summer vegetables you enjoy, such as bell peppers, corn on the cob (cut into kernels), or even some chopped tomatoes.
- Make it ahead: This soup tastes even better the next day! Make a big batch on the weekend and enjoy it throughout the week for a quick and easy weeknight meal.
This simple Summer Vegetable Soup recipe is more than just a recipe; it's a testament to the power of wholesome ingredients and the importance of family time. It's a reminder that even amidst the hustle and bustle of daily life, we can create nourishing and delicious meals that nourish both our bodies and our souls. So gather your ingredients, put on some music, and enjoy the simple pleasure of creating something delicious and healthy for your loved ones. And remember, the best recipes are often the ones that are adapted and tweaked to suit your individual taste and preferences. Happy cooking!
Enjoy!
