Monday, September 22, 2014

September Vegetable Soup

- 6 tomatoes, heirloom preferred, chopped
- 2 bunches scallions, including greens, sliced
- 2 generous handfuls green and wax beans, ends removed & snapped into fourths
- 3 or 4 carrots sliced 
- A generous handful shelled fresh limas
- 2 medium gold or red potatoes, diced
- 3 ears of fresh corn, husked and then kernels sliced if cobs
- 1TBS sea salt
- 1TBS garlic powder 
- 1TBS dried Italian seasoning 
- 1 tsp black pepper
Bring 2 quarts of water and 1 TBS sea salt to a boil in a large stock pot as you prep vegetables. Stir in tomatoes, scallions, green/wax beans, carrots, limas and potatoes. Simmer covered on low heat for 20 minutes. Stir in corn, garlic, Italian seasoning and pepper and simmer uncovered for another 10 minutes. Let cool a bit and serve. 
A tasty way to use in season and end of season September veggies! Adjust vegetable/seasoning amounts to fit your taste. 
~ Candice Linton, Highland Orchards

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