This
month the theme for recipes is Garden Delights.
That can be anything from a vegetable dish, to a salad, to a great way
to use fresh herbs, or a special sauce made with garden ingredients or in the
case of today’s recipe a soup made with garden vegetables.
Soups
are not something that people think of as a summer food, but seriously a quick
and easy soup that uses the bounty of fresh items from the garden is an amazing
way to enjoy them and make a dinner you don’t have to slave over.
I
got this recipe from Alton Brown and the Food Network back in 2004, but I turned it into a crockpot
recipe, so you can set it and get back outside to enjoy the garden. Just remember to add the herbs just a few
minutes before you serve the soup.
Garden
Vegetable Soup
4
tablespoons olive oil
2
cups chopped leeks, white part only (from approximately 3 medium leeks)
2
tablespoons finely minced garlic
Kosher
salt
2
cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups
peeled and diced potatoes
2
cups fresh green beans, broken or cut into 3/4-inch pieces
2
quarts chicken or vegetable broth
4
cups peeled, seeded, and chopped tomatoes
2
ears corn, kernels removed
1/2
teaspoon freshly ground black pepper
1/4
cup packed, chopped fresh parsley leaves
2
Tbls oregano, chopped fresh leaves
2
Tbls savory (winter or summer) chopped fresh leaves
1 to
2 teaspoons freshly squeezed lemon juice
Directions
Heat
the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot,
add the leeks, garlic, and a pinch of salt and sweat until they begin to
soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green
beans and continue to cook for 4 to 5 more minutes, stirring occasionally. Pour
the contents of the stockpot into the crockpot set on low.
Add
the stock, the tomatoes, corn kernels, and pepper. Cover, and cook until the
vegetables are fork tender, approximately 1 hour to 1 hour 30 minutes. Remove
from heat and add the parsley, oregano, savory and lemon juice. Season to
taste, with kosher salt. Serve immediately.
NOTE: If you do not have fresh herbs, you can add 3 Tbls of Backyard Patch Soup and Salad Blend instead of the three herbs and amounts in the recipe.
To find any recipe featured this month -
use the search box and type: GardAug
To find any theme recipe from this year type:
recipe2018
For 2018 the monthly recipe themes will be:
January - Chicken Soup (ChickJan)
February - Beef Stew (StewFeb)
March - Jambalaya (JambMar)
May - Ham and Shrimp Dishes (ShrHamMay)
June - Bread recipes (BreadJun)
July - Grilling (GrillJul)
August- Garden Delights (GardAug)
September - Salsa, Corn and Jelly
October - Squash Dishes
November - Pumpkin Recipes
December - Herbal
Cocktails
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