Summer Garden Soup
DAIRY
FREE
NUT
FREE
PALEO
DIET
This fresh, hearty soup captures the variety of the summer growing season in a bowl. It’s a true melting pot of garden goodness.
| Prep Time 10 minutes |
Cook Time 30 minutes |
Makes 10 cups |
Serving Size 2 cups |
INGREDIENTS
4 cups homemade chicken stock
4 cloves garlic, chopped
1 medium yellow onion, chopped
1 medium carrot, peeled and cut into ½-in. (1.25cm) rounds
1 small yellow squash, cut into ½-in. (1.25cm) rounds
1 small zucchini, cut into ½-in. (1.25cm) rounds
1 medium red bell pepper, ribs and seeds removed, and chopped
2 medium red ripe tomatoes, chopped
½ cup fresh green beans, cut into 1-in. (2.5cm) pieces
2 tsp. fresh lemon juice
2 tsp. sea salt
METHOD
1 In a medium stockpot, combine chicken stock, garlic, yellow onion, carrot, yellow squash, zucchini, red bell pepper, tomatoes, green beans, lemon juice, and sea salt. Set over high heat, and bring to a boil.
2 Reduce heat to medium-low, and simmer, uncovered, for 25 minutes or until vegetables are tender.
3 If not serving immediately, place the pot in the sink and surround with cold water and ice cubes to cool soup quickly.
4 Refrigerate tightly covered for up to 1 week.
Variation
Winter Garden Soup
Use 4 cloves chopped garlic, 1 cup chopped white part of leeks, 1 medium peeled and chopped carrot, 2 cups cremini mushrooms, 1 cup peeled and diced turnip, 2 cups peeled and diced butternut squash, 2 teaspoons lemon juice, 2 teaspoons sea salt, and 5 cups homemade chicken stock. Proceed as directed.