Hey, What’s Cookin’?
Here’s a great way to use up summer produce from the garden, the farmer’s market, your CSA, or your own refrigerator vegetable bin! End of Summer Soup can be a partner to a great lunch (chop up some cooked chicken and toss it in your bowl) a dinner (use it as a starter that also counts as a vegetable) or enjoyed all on its own. Ladle yourself a bowl of this soup when you are starving in-between meals or when you want “a little something”—that won’t undermine your healthy eating efforts—to enjoy at the end of the day.
End of Summer Soup
Adapted from a recipe on Food.com
- 6 cups non-fat, low-sodium beef broth, chicken stock, or vegetable stock
- 3 cup green cabbage, diced
- 1 1⁄3 cup carrot, sliced
- 1 cup onion, diced
- 4 garlic cloves, minced
- 1 cup green beans
- 1 jalapeno, seeded and chopped
- 2 tbs tomato paste
- 3 stalks celery, diced
- 1 green bell pepper, diced
- 2 cup mushrooms, sliced
- 2 cup broccoli, chopped
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- Add all the ingredients into a large pot. Stir well. Place the pot on medium-low heat.
- Simmer until veggies are cooked.
- Adjust seasonings to taste.
Note: Feel free to add or substitute any green, non-starchy veggies that you like—there is no single “correct” version of this soup. If you’d prefer kale to cabbage, go ahead and make the substitution. If you want to chop up a zucchini that you just found in your garden, add it to the mix–it’s all good!