Summer Vegetable Soup

This is the soup for the throw-whatever-you-have-on-hand-into-the-pot cook (like me). You can pretty much use whatever vegetables you have around, and it’s a great way to enjoy the late August abundance of your garden or CSA basket. It’s turned out quite tasty every time I’ve made it.

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Here’s how I made it last night. Suggestions for variations follow.

  • 1 onion, minced
  • 2 cloves garlic, minced
  • 1 green pepper, diced
  • 1 yellow squash, diced
  • 1 carrot, diced
  • kernels cut from 2 ears of corn
  • 3 medium tomatoes, diced
  • a small handful of pasta (I used spinach spaghetti, broken into smaller pieces)
  • 1 T each chopped fresh basil and oregano
  • 4 cups vegetable broth
  • 3-4 cups water
  • salt

I sautéed the onions and garlic, then added all the other ingredients, brought it to a boil and let it simmer about 25 minutes.

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Variations: Half a cup of wine adds a nice taste to the soup. You can use zucchini instead of or in addition to the yellow squash. Green beans make a nice addition, too. Other ideas: celery, spinach, swiss chard, kale. Also, you could use chicken or beef broth instead of vegetable. This soup freezes well.

Local analysis: All ingredients from the CSA or my garden! (Whoops, except the salt.)

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2 Responses to Summer Vegetable Soup

  1. Pingback: Celebrate Zucchini | My Edible Backyard

  2. Pingback: Corn Pancakes | My Edible Backyard

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