I put this summer bounty to use in a refreshing soup for a light lunch (which could be served either warm or cold). I didn’t have to purchase anything for this soup!
Using a homemade chicken bone broth adds essential minerals and protein, to make it especially nourishing, as well as basically “free!” This is also a great way to clean out any old garden produce in the freezer from last summer (zucchini? peas? beans? Toss them in!).
Summer Garden Soup
4 Cups Chicken Stock
1 Cup chopped Green Beans or Wax Beans, raw (or a combination)
1 Cup chopped Lettuce, raw
1 Cup chopped or grated Zucchini, raw (or thawed)
1 Cup raw or frozen Peas
1 Cup chopped Celery
1 Cup thinly sliced Radishes
1/2 Cup chopped Chives or Green Onions
1/4 Cup chopped Parsley
1 minced Garlic Clove
Sea Salt (plenty!) & Pepper, to taste
In saucepan, combine all ingredients except salt and pepper. Simmer the vegetables, partially covered for 15-20 minutes or until tender. Season with salt and pepper. Serve warm or chilled. Serves 3. Based on this Cold Garden Soup recipe.
I’ve joked that three-year-old Gen is developing into our little garden “herbalist.” She can correctly identify the herbs in our garden, and will run outside to pick the appropriate ones unassisted when I need them for a recipe! I love having a little helper.
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