Since I am temporarily without access to a scanner for photos, I thought I’d take a look through my recipe files in search of something fresh and ‘spring-like’ to share with you on this beautiful spring day. Hope you are enjoying a sunshine-filled Saturday too, wherever you are…..
The veggies are really starting to look great again in the stores. Think I’ll put together of batch of this garden fav. soup to capture and savor all the goodness and flavors of the fresh vegetables and herbs that are ready to enjoy right now.
Hope you enjoy this food encore ‘performance’ LOL and do share you latest cooking adventures when you can.
Mmmmm…..speaking of zucchini, maybe it’s time to think about another chocolate zucchini cake! 🙂
Recipe: Summer’s Bounty Veg and Herb 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 Veg and Herb Soup
Makes 4-6 servings
2 T. olive oil
1 medium sweet onion, diced
4 medium carrots, diced
1 medium zucchini, diced (scrubbed and unpeeled if garden fresh)
1 medium green pepper, diced
4 medium garden tomatoes, chopped (use the juice too) or 15 oz. can stewed tomatoes
2-3 T. fresh finely chopped flat leaf parsley
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)
3 T. EACH uncooked rice and barley (thoroughly rinsed and drained)
1/2 C. fresh or frozen baby peas
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)
1/2- 1 teas. Chinese 5 Spice-opt. but adds a great flavor (to taste)
sea salt and black pepper, to taste
Garnish: Freshly-grated parmesan cheese (opt.)
In a large soup pot, heat olive oil over med-high heat. Add onions,carrots, zucchini and green pepper and saute for 3 minutes. Cover, reduce heat to low and steam for 3 additional minutes to release flavors.
Add all remaining ingredients (except peas) and bring to a boil. Cover, reduce heat to low and simmer for 35-40 minutes, until barley and rice are cooked. Add peas for last 10 minutes of cooking time. Adjust seasonings. 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.
Original recipe and photo by:
Geraldine Hartman. All rights reserved.