When I go to the farmer’s market, my eyes are sometimes bigger than my stomach or refrigerator. I occasionally over buy and am left with an abundance of fresh veggies that I need to figure out what to do with before they go bad. I came up with this one pot recipe as way to utilize them in a healthy and tasty way. The recipe is flexible to your family’s tastes. The best thing about this recipe is that it can be frozen. I make double sometimes so that I have a quick meal for a busy night.
End of Summer Veggie Soup
2tbs. Olive Oil
1 red onion, chopped
1 shallot, chopped
1 medium yellow squash, chopped in 1⁄2 inch pieces
1 zucchini, chopped in 1⁄2 inch pieces
1 bunch Swiss chard or kale
1⁄4 cup carrots chopped
1 28 oz. can diced tomatoes
1⁄2 tsp. dried oregano
4 to 5 cups chicken stock
1⁄4 cup chopped fresh parsley
Salt and Pepper to taste
(Optional: Garnish with crushed red pepper and grated Parmesan cheese)
Once veggies are washed and chopped, heat the 2tbs. olive oil in a medium stockpot. In the pot sauté red onion and shallot until translucent, it will take about 3-5 minutes. Make sure to season every layer of veggies as they go in the pot with salt and pepper. After onions are translucent add in yellow squash, zucchini and carrots cook until slightly softened, about 5 minutes. Once all the veggies have softened add in the diced tomatoes, oregano and chicken stock. Bring soup to a simmer. When the soup reaches a simmer add the Swiss chard, like spinach Swiss chard cooks down. Let simmer on low for another 8-10 minutes stirring occasionally. Make sure to put in the parsley right before serving.
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