Yes, I know it’s not quite ‘soup time’ yet!
I must admit, I am a self-proclaimed soup-lover (big time) and unless it’s 100 degrees outside, I still like to make a batch. Enjoying it slowly simmering to perfection, the aroma wafting through the house. Then the best part, savoring all those flavors combined to enjoy in one big bowl of yummmmm…. 🙂
I’m working on a soup promotion with one of my favorite health/recipe organizations online, for their upcoming fall features (will keep you posted!). At the same time, I’ve been creating and ‘tweaking’ some new recipes and this soup was one I put together last week.
The results were: hearty, satisfying, very colorful and delicious. Summertime truly is a great time for making veggie soups and I took full advantage of as many fresh garden (wish it was ours!) vegetables and herbs as I could, to add to the pot. Hope you will try and enjoy this recipe soon.
Happy Weekend and Cooking!
Summer’s Bounty Herb and Veggie Soup
Makes 4-6 servings
2 T. olive oil
1 medium sweet onion, diced
4 medium carrots, diced
4 medium garden tomatoes, chopped (use the juice too) or 15 oz. can stewed tomatoes
2 T. apple cider vinegar
4 C. vegetable soup stock
1- 19 oz. can beans- your choice: kidney, fava, cannellini, pinto, or mixed (thoroughly rinsed and drained) or equivalent precooked beans
3 T. EACH uncooked rice and barley (thoroughly rinsed and drained)
1/2-1 T. raw sugar or honey (to taste)
3 bay leaves (remove before serving)
1-2 T. chopped fresh or 1-2 teas. crushed dried thyme (to taste)
1-2 T. chopped fresh or 1-2 teas. crushed dried oregano (to taste)
1 teas. Chinese 5 Spice
sea salt and black pepper, to taste
1 C. fresh or frozen baby peas (if using frozen, thaw for 20 minutes before adding to soup, don’t precook)
1 medium zucchini, diced (scrubbed and unpeeled if garden fresh)
1 medium green pepper, diced
3 T. finely chopped flat leaf parsley
Garnish: Freshly-grated regular or vegan parmesan cheese (opt.)
In a large soup pot, heat olive oil over med-high heat. Add onions, carrots, zucchini and green pepper and sauté for 3 minutes. Cover, reduce heat to low and steam for 3 additional minutes to release flavors.
Add all remaining ingredients (except peas, zucchini, green pepper and parsley) and bring to a boil. Cover, reduce heat to low and simmer for 35-40 minutes, until barley and rice are cooked.
Add peas, zucchini and green pepper, parsley for last 10 minutes of cooking time.
Adjust seasonings if required. Add a bit more stock or water if necessary, if soup is thicker than you desire.
Sprinkle each serving with grated parmesan cheese if desired, just before serving.
Recipe and photo by: Geraldine Hartman. Revised August 2013. All rights reserved.