Seasonal Vegetable Soup

Recipe makes 8 appetizer course portions

1 cup Spring or Sweet Onions, thinly sliced
1 tsp Granulated Garlic (or 2 cloves fresh garlic, sliced thinly)
1 tsp Smoked Paprika
2 Summer Squash, quartered lengthwise, seed packet removed, squash thinly sliced
2 cups Bok Choy, thinly sliced
1 Bunch Swiss Chard or Kale, thinly sliced
2 cups Fresh Tomatoes, chopped or pureed (can substitute canned tomatoes)
1 quart Vegetable Stock
2 cups Filtered Water
2 cups Cooked Marconi Beans or Dixie Speckled Butterpeas
1 pound Okra, cut into 1/2 inch rounds
2 tsp Fresh Thyme Leaves, rough chopped

Heat a large stock pot over medium high heat, when hot add enough grapeseed oil to coat the bottom of the pan. Add the onion to the pot and sauté until lightly browned. Stir in the garlic and paprika and sauté until fragrant. Add the squash and bok choy and sauté until tender. Stir in the swiss chard or kale, cover the pot and allow veggies to simmer for about 1 minute to wilt the greens. Stir in the tomato and okra along with the vegetable stock, water and beans, season with a generous pinch of salt and cover the pot. Once the soup comes to a simmer stir in the fresh thyme, season with a final touch of salt and fresh pepper then ladle soup into serving bowls.

Extra soup can be cooled, uncovered in the refrigerator, then covered and kept chilled for up to 5 days. Chilled soup can be frozen for up to 3 months.



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