Updated: May 31, 2020

This soup is full of flavor, using the vegetables I typically grow in the summer, so I named it as such. It is easy to get it together when you are running ragged and can barely imagine turning on the oven. Nothing more than some chopping and stirring, really. If you are out of any of the ingredients, just add a little more of another. It is forgiving that way, which makes it all the more relaxing to cook. Low. Stress.

"It seems weird, but I tear fresh lettuce and scatter a few fresh grape tomatoes in just before serving. It is so good that way."

Notes: Chicken broth is made with Orrington Farms broth base.


Ingredients: 4 cups chicken broth, 1 Tbsp. olive oil, 2 chopped Yukon gold potatoes- skin on, 1/2 chopped green pepper, 1/2 diced onion, 1 cup frozen corn, 1 tsp. salt, 1 tsp. minced garlic, 1 tsp. dried parsley, 1/2 tsp. dried oregano, 1/2 tsp. cracked pepper, 1/2 cup sliced grape tomatoes, 1/4 cup shredded lettuce

Serves 2-4

1. Heat olive oil over medium-high heat, add onions and garlic. Cook 5 minutes.

2. Add potatoes, broth and salt, then bring to boil. Turn down to simmer for 10-15 minutes.

3. When potatoes are still tender-firm, add the peppers, corn, parsley, oregano, and cracked pepper.

4. Stir and cook on low for another 10-15 minutes. Taste for seasoning.

5. Stir in the tomatoes and lettuce. Serve with extra cracked pepper.

Tip: Yukon gold potatoes are softer and creamier than others. If you don't have them and want to use russet, cook the potatoes separately before adding into the broth to avoid an overly starchy soup.

#soup #vegetable #potatoes #corn

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