Summer’s Bounty Herb and Veggie Soup

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.