The weather isn’t as warm these days compared to last week. I prepared a hearty soup made exclusively of vegetables I was able to harvest from our garden, except for the canned pinto beans.
Harvesting ingredients planted by the girls, Lulu and even baby Aria made me proud. They appreciate that we get to grow organic fruits and vegetables. So far we have been able to eat strawberries, Creole onions, green onions, zucchini, peas and the first tomatoes that have started peaking. Can’t wait to see what the rest of the season will have for us!
1. Info for Zucchini and Pea Soup Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Zucchini and Pea Soup Recipe
- 1 (15-ounce) can pinto beans, rinsed and drained
- 3 tablespoons vegetable oil
- 2 green onions, chopped
- 2 onions, chopped
- 3 zucchini, chopped
- 1 cup fresh green peas
- 1 to 1½ quarts vegetable stock
- 2 sprigs thyme, bruised
- ½ teaspoon fresh turmeric root (or powdered turmeric), freshly grated
- 2 teaspoons kosher salt, as needed
- ½ teaspoon white pepper, freshly ground
- Place the thyme in a tea bag or cheesecloth (that way it’s easy to find and discard later).
- In a pot, heat the oil. Add the onions and cook until slightly golden. Add the thyme teabag and cook for another minute. Add the pinto beans. Cook for about 2 minutes. Add the zucchini, peas and green onions. Sauté for 5-8 minutes; cover with 1 to 1½ quarts of vegetable stock. Bring to a boil and reduce the heat to a gentle simmer. Cook for about 40 minutes. Check the doneness of the peas. Let cool a little and transfer to a blender, reserving about 2 ladlefuls of the veggies and beans so the soup is chunky. Remove and discard the thyme. Blend until smooth.
- Return the soup to the pot. Add turmeric and about 1 to 1½ cups water to thin it and cook for another 15 minutes. Adjust seasoning with salt and pepper. When you’re ready to serve, return the reserved veggies and stir well.
- Serve warm with toasted bread.
- Bon appétit!