It’s late summer and (fingers-crossed) the dog days of summer have passed.
Here in North Carolina, we are getting a little bit of a breather at night, with temperatures in the low 70’s and it has been amazing. I have even felt like I needed a jacket!
All of the produce is still coming in strong and my produce box and the local farmer’s market are still being so generous and bountiful.
This summer vegetable soup is the perfect answer to this type of weather. If you aren’t experiencing this break in the heat, it’s still good to enjoy it under the AC or if you get a summer-cold.
I had never made a vegetable soup with ALL fresh vegetables (including tomatoes!) until this one and I am spoiled forever now! It is so delicious.
If your tomatoes are not completely ripe, add 1 teaspoon of sugar when you add the tomatoes to the soup.
It is important to taste and add the salt and pepper at the end, if it tastes a bit bland, add more, a little at a time! You will be surprised at how much natural flavor salt and pepper bring out.
- ¼ cup of Olive Oil
- 1 Onion, white, diced
- 2 tablespoons of Garlic, minced
- 1½ tablespoons of Kosher Salt, more to taste
- 2 cups of Carrots, peeled & cut into rounds, ~2 large
- 2 cups of Potatoes, peeled & diced, ~2 large
- 2 cups of Green Beans, ends snapped & cut into bite-sized pieces
- 2 quarts of Chicken or Vegetable Broth
- 4 cups of Tomatoes, peeled, seeded, and chopped, ~8 tomatoes
- 2 Ears of Corn, kernels removed
- 1 teaspoon of Black Pepper, more to taste
- ¼ cup of Parsley leaves, chopped
- Juice from Half of a Lemon
- Heat the olive oil over medium heat in a large stock pot or dutch oven. Add the onions and cook for ~10 minutes until the onions are translucent. Add the garlic and a pinch of salt and cook for a few another minute until the garlic is fragrant. Add the carrots, potatoes, and green beans, and cook for 4-5 more minutes.
- Add the broth and increase the heat to high to bring the mixture to a simmer. Once simmering, add the tomatoes, corn, pepper, and remaining salt. Reduce the heat to low and cover, let cook for 30 minutes or until the vegetables are tender.
- Taste and add more salt and pepper if needed.
- Remove from heat and stir in parsley and lemon juice.
Happy Cooking, The Barbee Housewife