June 12, 2016

Garden Harvest Vegetable Soup

June is here and the produce is flowing!! Many people tend to shy away from soup in the summer (which I totally get) but my love for soup runs DEEP. So deep even the sunshine and high temps can't keep me from simmering up a fresh batch 😉 Especially when it's one specifically created for summer garden produce - with zucchini, tomato, corn, green beans, carrots, and bell pepper. I love how you can really taste the freshness! The magic ingredient is beautiful basil ribbons that bring it all together. Of course feel free to toss in other fresh herbs or mix it up with your own favorite garden veggies. This is soup after all - so versatile! If you're looking for a protein boost, chickpeas or quinoa are an awesome addition. (And the leftovers are GREAT!)

Vegan, gluten-free
Serves about 6

1 onion
1 bell pepper
2 carrots
2 medium zucchini
3-4 tomatoes
2 ears corn
2 cups green beans
3 cloves garlic
4 cups vegetable broth (+2 cups water)
2/3 cup fresh basil (or other herbs)
Salt/pepper to taste
Optional: peas, summer squash, quinoa, garbanzos, rice, etc.

Mince garlic, carefully cut kernels off corn, and dice all other veggies.
In a large stockpot over med-high, saute onion, carrot, and bell pepper for 6-7 minutes.
Add garlic, and saute 1 minute.
Add 4 cups broth, 2 cups water (or more broth), tomatoes, zucchini, corn, and green beans. Increase heat and bring to a light boil.
Reduce heat to a simmer and cover.
Cook for about 20-25 minutes, and salt to taste (it really helps bring out the flavors!)
Meanwhile, thinly slice basil, and stir in during the last 5 minutes of cooking.

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