Summer Soup
In Texas, many people don’t think of soup in summer.
At least, not until the weather cools down a little in the fall. For certain, nothing warms you up like a thick, stick-to-your-ribs type of soup. But, a bowl of summer soup with a sandwich makes a light, and filling meal.
The trick to bring soup into the context of a summer soup is to make them out of seasonal produce.
Simmer in a light, thin, but rich stock. Pick your stock; meat, fish or vegetable. If you cannot find the time to make your own soup stock, canned broth is just as flavorful. Stay away from the cheaper brands. They have too many flavor enhancers and other junk in them. Read the labels and find the healthiest choice.
Let’s take advantage of what is left of summer.
The fresh, local produce that is coming to our farmers markets is great for making summer soups. If you are lucky and have a garden, anything can be used for soups. Once made, soup can be frozen to pull out later in the year. It’s goodness will remind you of the warmth and sunshine of summer days.
Find more soup recipes at below link.
Garden Vegetable Soup
Don't be confined to just sticking to the vegetable list here. The idea is to use what is coming out of your garden, or what is available at the grocery store, or better yet, the local farmers market.
Servings: 4 servings
Equipment
- 5-quart soup kettle
Ingredients
- 1 quart homemade vegetable or chicken stock or 2 10-oz. cans broth + 2 cans water
- 1 Tbsp. tomato paste
- 1 large carrot peeled and sliced
- 1 medium onion halved and sliced
- 2 cloves garlic sliced
- Half head of green cabbage chopped
- ½ lb. green beans trimmed and chopped*
- 1 cup fresh whole kernel corn scraped from the cob*
- 1 Tbsp. dried dill weed
- 1 tsp. Italian herb blend
- salt to taste
- 1 whole summer squash; yellow, patty pan or zucchini halved lengthwise and sliced
Instructions
- In a large soup kettle, heat the vegetable/chicken stock over medium heat; stirring in the tomato paste until dissolved.
- Add all the vegetables except the squash. Bring to a boil, lower to medium heat, and stir in the seasonings. Cover and simmer for 20 minutes.
- Check the salt before adding the squash. Cook, uncovered, for another 10 minutes.
Notes
*If fresh corn and green beans are not available, frozen will do just fine. They could also be left out altogether, substituting with whatever is available.
Creamy Summer Squash Soup
This luscious soup is ideal for those important ladies' luncheons taking place under the shade of the veranda.
Servings: 4 servings
Equipment
- 5-quart soup kettle
Ingredients
- ¼ cup olive oil
- 1 medium onion chopped
- 1 rib celery sliced
- 1 small carrot peeled and chopped
- 1 medium potato peeled and diced
- ½ green bell pepper* chopped
- 3 lbs. summer squash; yellow, patty pan, zucchini, heirloom chopped
- 1 tsp. Himalayan Pink Mineral Salt**
- 2 quarts vegetable or chicken stock***
- ½ cup heavy cream not half-and-half
- 1 Tbsp. dried dill weed*
- black pepper to taste preferably fresh-ground
Instructions
- In the bottom of a heavy 5-quart soup kettle, saute the onion, celery, carrot, bell pepper and potato in the oil just until soft; do not brown.
- Add the squash, salt and stock to the sauteed vegetables; cover and simmer over medium heat for 25 minutes, or until the vegetables are cooked to your liking.
- Stir in the cream and dill weed. Heat for 10 minutes and season to taste with the black pepper.
Notes
*Red, yellow or orange sweet bell peppers may be used.
**The Himalayan Pink Mineral Salt is wonderful for flavoring vegetables. If you do not have any on hand, regular table salt may be used instead. Start by adding half the amount called for in the recipe. Add as your taste dictates.
***If homemade stock is not available, use a good quality store bought. 1 of the 32-oz. cartons plus 1 quart water will be a suitable replacement.
If this soup is to be served in a multi-course meal, reduce the size of the portions which will allow for 10-12 appetizer servings.
Tuscan Vegetable Soup
If you are wanting something a little more substantial for a main course, this recipe is perfect because it is still light and flavored with summer sunshine. What a great way to get the kids to eat the fresh greens you have cultivated in your garden.
Servings: 8 servings
Equipment
- 2 small mixing bowls
- 5-quart soup kettle
Ingredients
- 1 pound ground pork
- ¾ tsp. garlic salt
- ½ tsp. fennel seed crushed
- ½ tsp. Italian herb blend
- 2 Tbsp. olive oil
- ½ pound thick-cut bacon diced
- 1 small onion chopped
- 2 small carrots peeled and sliced thin
- ½ sweet red bell pepper chopped
- 3 cloves garlic sliced
- 2 quarts vegetable or chicken stock
- 8 small red potatoes quartered
- 1 bunch fresh chard, spinach or kale ribs removed and leaves torn
- 1 large bay leaf
- ½ cup fresh basil leaves torn
- 1 cup heavy cream or half-and-half
Instructions
- About 30 minutes or more before starting the soup, make the Italian sausage by blending into the ground pork the garlic salt, fennel seed and Italian herb blend. Cover and refrigerate until ready to use.
- In a 5-quart soup kettle, brown the sausage in the oil until cooked; transfer to a warm bowl.
- Drain the fat from the kettle and add the bacon. Cook until crisp. Remove to the same bowl as the sausage.
- Drain the excess fat from the kettle, reserving about 2 tablespoons. Add the onion, carrot, bell pepper and garlic. Cook, stirring, until soft.
- Add the meats, stock, potatoes, greens and bay leaf. Cover and simmer over medium heat for 35 minutes.
- Stir in the fresh basil and cream; check for salt and bring back to hot before serving. If using half-and-half, do not cook further.
Notes
⇒Garnish with a sprinkling of grated Parmesan cheese.
⇒All this meal needs is a good, crusty loaf of bread and a light dessert.
⇒Pressed for time? Instead of making your own sausage, omit the ground pork, fennel seed and Italian herb blend from your ingredient list and substitute with a commercially prepared brand of Italian sausage.