Garden Vegetable Soup - Theme Recipes for August

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