Summertime Vegetable Soup

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Gather all your ingredients

Summertime Vegetable Soup

Even though it’s early summer, we have had some cold, damp days lately and I felt like I wanted a nice, light summertime vegetable soup. This one is really easy, only takes an hour and a half or so and feeds a crowd.

Ingredients

Use whatever vegetables you have on hand – anything works as long as you have something tomato-ey to lift the flavour.

Here’s what I used:

Chicken carcase wrapped in cheesecloth (or 2 bouillon cubes)

1 onion

leftover wilted celery centre (really good for soup!)

2 carrots

1 zucchini

1/2 a green pepper

2-3 cloves garlic

one large or two small potatoes

1/2 cup orzo pasta (I used kamut orzo)

3/4 cup frozen peas

3/4 cup frozen corn

1/2 cup frozen baby lima beans

1 1/2 cups of tinned tomatoes

1 cup clamato juice

a couple of handfuls of greens (baby spinach, kohlrabi greens, swiss chard, beet greens)

1 Tablespoon dried oregano (or 1/4 cup chopped fresh)

1 Tablespoon paprika

A couple of bay leaves

Salt and Pepper to taste

3″ piece of parmesan or asiago cheese rind (optional)

 

 

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Cover wrapped chicken carcase with water and bring to the boil

 

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chop all the vegetables

 

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cook carcase for an hour

 

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add all the other ingredients except the greens, bring to the boil and simmer for 25 minutes

 

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in the meantime chop the greens

 

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then lift out wrapped carcase using tongs

 

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add all the chopped greens

 

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and serve with some shredded parmesan or asiago cheese (optional)

 

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