Meatless Wednesday

The sun is shining and I’m getting summer fever.  Soon we will have plenty of fresh veggies and herbs from the garden.  Even in the summer I still enjoy making soup.  Below is a favorite of mine with fresh garden veggies and herbs.

Summer Garden Soup

2 tsp. olive oil, 1 medium onion, finely chopped, 1 large stalk celery, finely chopped, 2 tsp. finely chopped, peeled fresh ginger, 1/4 lb. green beans, cut into1/2 inch pieces, 2 medium potatoes, unpeeled, cut, and scrubbed, into 1/2 inch cubes, 1 large carrot, peeled and cut into 1/2 inch cubes, 1 medium yellow summer squash, quartered lengthwise, seeded,and cut into 1/2 inch cubes, 8 cups water, 1 bay leaf, 3/4 tsp. salt, 3/4 cup fresh or frozen green peas, 2 plum tomatoes, seeded and coarsely chopped, 2 tbls finely chopped fresh basil leaves, 1 7 1/2 tsp. finely chopped fresh thyme leaves.

  • In a large pot over medium heat, heat oil  Add onion, celery,and ginger.  Sauté until very tender, about 10 minutes.  Add green beans, potatoes, carrot, squash, water, bay leaf, and salt.  Simmer, covered, 20 minutes.
  • Uncover soup.  Simmer 15 minutes.  For last 5 minutes, add peas, tomatoes, basil, and thyme.  Remove bay leaf before serving.
  • Enjoy

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