So, how’s everyone’s summer veggie gardens coming along? Mine was doing fine until about a week ago when, as far as I can tell, a single baby bunny completely decimated most of it. I’ve still got my tomato plants, but he made off with the first of my bell peppers, an entire Italian kale plant, and snagged all of the leaves and pod off of my six edamame plants. And this is all just one little baby bunny! At least I think so. I haven’t seen any other critters munching on my plants, and I’ve caught him chowing down multiple times. I guess maybe it’s sort of my fault for not doing anything to stop it. Because how could I, with all that cuteness? Chasing baby bunnies out of one’s yard takes a tougher woman than me. So anyway, none of the veggies in this soup came from my garden. Oh, except for the parsley on top! That counts, right?
Whether you’ve had better luck with your garden than me, are overrun with CSA veggies, or just got a little excited in the produce aisle, this soup is a great way to use up those summer veggies. And yeah, it’s soup and this is summer. Fortunately, we’ve had some cool and rainy days over the last few weeks where I live. Those days make me so happy, and they’re a perfect excuse to cook up some veggie-packed soup! As the title hopefully indicates, this soup is pretty simple. So simple I was reluctant to even post a recipe for it. But I really enjoyed it, so I figured I’d post it and hope some of you guys do too. The trick to mixed veggie soups like this is to add the vegetables in stages based on how long they take to cook. First, in with tomatoes (which can simmer away forever without overcooking, so throw ’em in now), corn, and potatoes, which take a while. After a bit, add the green beans. Finally, in with the zucchini.
Tips for Making Awesome Summer Vegetable Soup
The recipe calls for white wine, which adds a lot of flavor to this soup. If you’re not into cooking with wine, replace it with an equal amount of vegetable broth. And if you are into cooking with wine, check Barnivore to make sure the wine you’re cooking with is vegan. Feel free to switch up the veggies with your favorites (even non-summer veggies work!) but make sure to add them at the right time. Rule of thumb: the harder the veggie, the longer it takes to cook. So firmer veggies like carrots and broccoli can go in early, add softer veggies or delicate greens like spinach later.
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