Summer Vegetable Soup

by irene on August 20, 2006

One excellent way to use up that summer produce is to throw together a nice, light, summery soup that helps you empty out your fridge.

The good thing about this soup is that it is quick, healthy, and extremely flexible. The bad thing about this soup is that though it is quick, it is also very labor intensive due to the chopping of all of the veggies.

I started with some boneless chicken, and sauteed it in a small amount of olive oil. Chopped onion and garlic were added as it cooked. Once softened, I added chicken stock – enough to create the amount of soup that I needed.

Then, it’s simple. Just chop up and toss any vegetables you have on hand into the soup. I believe that I threw in summer squash, patty pan squash, sweet corn cut off the cob, some kale, some green beans, and other odds and ends.

It tastes fresh, it’s healthy, and it uses your summer veggies. What more can you ask for?

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