Categories: Eats, Life Style

Late Summer Vegetable Soup

Hey, What’s Cookin’?

It’s hard not to comment on the weather at the beginning of these recipe posts. And that makes perfect sense; what we eat is usually weather-dependent!  When it’s hot, we want cool, crisp salads, grilled proteins, and ripe, juicy fruits. And when the thermometer goes into a free fall from 90°+ to 56°,  we start thinking that a bowl of soup would be just the thing to take off this sudden, unfamiliar chill.

Luckily, there’s still plenty of fresh late-summer produce to incorporate into a soup–a soup that is very appropriately named: Late Summer Vegetable Soup. It’s full of vegetables that are still in abundance at the local farmer’s markets. Because there is no added protein, it make a perfect meal, side dish, or snack for any time you just need to fill up with something savory, delicious, and good for you! Best of all, you can whip it up in less than 45 minutes!

 

Late Summer Vegetable Soup

Adapted from: a recipe by Martha Stewart

Serves: 6


Ingredients:

  • 4 ears corn, husks and silks removed
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 box or can (48 oz.) reduced-sodium vegetable broth
  • 1 large zucchini, halved lengthwise and thinly sliced
  • 1 large yellow summer squash, halved lengthwise and thinly sliced
  • 8 ounces green beans (stem ends removed), cut into thirds
  • 1 can (14.5 ounces) reduced-sodium diced tomatoes, with juices
  • 1/2 tsp salt; more if needed
  • 1/4 tsp ground pepper
  • 1/2 tsp dried oregano
  • 1/4 tsp crushed red pepper


Directions:

  1. One at a time, stand ears in a wide bowl. Place a sharp knife near the tip, and carefully slice downward to release kernels. Discard cobs; set kernels aside.
  2. In a Dutch oven or 5-quart pot, heat oil over medium heat. Add onion and celery and cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Add minced garlic and cook 1 minute longer.
  3. Add vegetable broth; bring to a boil. Add zucchini, yellow squash, green beans, corn, tomatoes (with juices). Season with salt, pepper, oregano, and crushed red pepper. Simmer, uncovered, over for 8 to 11 minutes. Taste and further adjust seasonings to your liking.

Notes: Soup will keep 5 days refrigerated. It makes a great dish to add to your meal prep menu!

 

#happyeating
#toyourhealth

JC

Photograph via Everyday Food

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