When you tire of summer salads, try soup! Now that seems like an odd notion in mid-summer. But…. High-summer season vegetables are coming in now: zucchini, green beans, sweet, sweet carrots. So toss them all in a soup pot and after you make some vegetable stock, make some vegetable soup. Nutritious, delicious and naturally low-calorie/carb.
1 onion (or 2 spring onions, with greens cut up and added later)
2 large carrots, diced medium
4 garlic cloves, minced medium
thyme – fresh or dried
1 zucchini – soaked, then cut into quarters and sliced
1 bay leaf
¼ to ½ # green beans, tipped and tailed, cut into 1-1/2 to 2” pieces OR bunch of swiss chard, stems removed, leaves torn and washed
1 15-oz can garbanzo beans, rinsed
optional: corn cut from 2-3 ears; leftover rice; parmesan cheese rind; scallions if no fresh onion greens
- Put zucchini in sink or bowl to soak whole. (Removes any soil that settled into skin.) Dice onion, then carrots.
- Heat soup pot and add 2-3 T oil over medium-high heat. Cook onions with salt until soft. Add carrots, zucchini, thyme, S&P (hearty pinch of salt!), and cook until softened. Stir in garlic and bay leaf and cook for a minute until fragrant.
- Pour in vegetable stock – about 4-5 cups total (can include some water), and bring to rapid simmer. Throw in green beans and cook about 10+ minutes until just tender. Add rinsed beans, and corn and/or rice, if using.
If you have leftovers, refrigerate for up to one week.