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I forget to go into the garden for more than a few days, and suddenly too big green beans are assuming, fallen ripe tomatoes to be used before decomposition, and farm stands have zucchini, provided when the arm piled up.
The soup is a great way to use tougher weeds beans, green. Some summers have difficulty keeping up with green beans, and because I’m just not much of a pot, thus obtained blanched and frozen, or steamed and eaten. This summer the 3 girls have remained with eating pretty good haul between dinner and sides of lunch and baby food making, but last week just got away from me and I did not go into the garden until the weekend .
he had good couple of handfuls of beans difficult weed, my husband picked green, and I love making soup with summer vegetables. I also happened to take advantage of 3 for a dollar giant zucchinis in the farmer’s market last week from my courgettes you are doing less than stellar this year.
Tomatoes are turning more red a little slow this summer with our climate colder, but the farmer buy from the market had a nice basket of “seconds” cheaper were precious tomatoes, meaty and perfect for soup. The add incredible flavor.
Print vegetable soup summer Author: Renee – www.raisinggenerationnourished. com Ingredients
- ⅓ fat friendly cup of cooking (butter, coconut oil, lard)
- 2 small / medium onions, chopped
- 3 chopped cups green beans
- 4 potatoes small yellow, chopped (or red potatoes. 2 large burns would work too.)
- 1 large zucchini, chopped (or 2-3 small zucchini)
- 1 head garlic, minced (teeth of 7ish)
- 2 large tomatoes, seeded and chopped dug
- 1 ½ cup of organic corn (I organic frozen using Costco since no organic sources of corn to markets here – is maize largely GMO’d so best to stick to organic if possible)
- 1 -. 1 ½ quarts of chicken broth (made preferable for more food home – see Tips section for broth cooking easy slow)
- 2 teaspoons dried thyme
- ¼ cayenne teaspoon
- sea salt / pepper to taste
- Saute the onion, green beans, potatoes, zucchini and fat in the friendly with large pinches of sea salt to carry out their juices and sweeten. Cook on medium for about 15 minutes or so until everything is smooth.
- Add the garlic and cook for a minute
- Add the tomatoes, corn, broth and seasonings and bring to boil.
- Reduce to simmer for 10-15 minutes.
- Take a quarter of the soup and puree through a blender or immersion blender regular, then return the pureed soup to the pot of soup. You can skip this step – this texture tends to be easier for them to be something handled with a yes spoon, and also makes it nice and creamy
- season salt and pepper to taste
- is so worth doing your own broth chicken bone ! The food alone is sufficient, but the fla vor is amazing!
- fold and store your freezer or maybe for school or work thermos! This batch made enough soup for the girls and I to eat for two days this week, plus a room to the left to freeze.
- I use this immersion blender and only love is for making soup!
- If you have smaller children under 1 you can leave out the corn as it is a grain and soup still be great! Puree all the way through them if you need it or just cut the vegetables small enough to handle. My almost 1 year old handles this soup is right and put pieces of vegetables in your tray for her to eat.