Almost Free Summer Garden Soup

Last week, we were abundantly blessed by family and friends sharing their garden produce with us, as well as harvesting some veggies from our own garden!

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.

Visit Life as Mom for more Frugal Friday tips!

(Photo Credit)

So, what other vegetables would YOU add?

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