Summer Vegetable Soup

Wednesday, August 5, 2020


Many of the veggies you see here were grown by yours truly - the peas, carrots, celery, the cherry tomatoes and one of the 3 lone zucchini we were able to harvest before the dreaded vine borer's hit - which was early.  The potatoes we got were from our local CSA.  I don't know how yours work if you do them, but we are able to go to the farm itself and fill our baskets with things that WE choose.

Summer Vegetable Soup

Servings: 4-6

Prep time: 15

Cook time: 40


  • 1/2 pound stew meat
  • 3 red potatoes, diced into chunks
  • 1 stalk celery, slided
  • 1/2 onion, chopped
  • 1/2 to 1 zucchini,  quarter mooned
  • 1-2 small carrots, diced
  • 5-8 cherry tomatoes
  • 1/2 cup of corn
  • 1/4 cup of peas
  • 2 tsp chicken bouillon or fresh chicken broth
  • 1 clove garlic
  • salt and pepper


  1. Slice, dice, and chop the veggies, add to a bowl and set aside.
  2. Cut your stew meat into smaller chunks than what you get straight from the store.
  3. Pour 1/2 tbsp oil into a heavy bottomed pan, and add the stew meat.  Sprinkle with salt and pepper, and brown until all of the moisture has been released and the bottom is starting to get sticky brown.
  4. Add the garlic, continue cooking for 1 minute, then add your vegetables along with about 4 cups of water and the bouillon.  Stir well, and cook covered on low/medium for 30-40 minutes.
  5. Taste, adjust the seasonings and serve.
    Some good additions would be to use a tsp of thyme.

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