Summer Vegetable Soup

Yield

Yield: 4-6 Servings

Ingredients

  • 2 Tbsp Olive Oil
  • 1 each Kohlrabi, peeled, small dice
  • 1 each Small Fennel bulb, small dice
  • 1 each Baby Bok Choy, chopped
  • ¾ cup GT Sweet Spanish Onion, diced, green top removed
  • 4 each Fresh Garlic Cloves, minced
  • 4 cups Water
  • 1 cup Fresh Corn Kernels
  • 1 cup Black Beans, rehydrated or canned
  • 3 each Tomatoes, small diced
  • ½ cup Green/Yellow Beans, chopped
  • 1 each Bay Leaf
  • 2 cups Egyptian Spinach leaves, chopped
  • ¼ cup Italian Flat Leaf Parsley, chopped
  • 1 tsp Fresh Dill, minced
  • 1 pinch Crushed Red Pepper Flakes
  • Season with Salt and White Pepper to taste

Instructions

  1. Heat oil in a 2-quart stock pot on medium heat. Add kohlrabi, fennel, bok choy, and onion. Sauté for 2 minutes or until onion is translucent.
  2. Add minced garlic. Sauté for 1 minute or until fragrant and then add the water.
  3. Add corn, black beans, tomatoes, green/yellow beans, and bay leaf. Simmer for 20-25 minutes.
  4. Add Egyptian Spinach, parsley, dill, red pepper flakes, salt, and white pepper. Simmer for 10 minutes. (You will notice that the soup will begin to thicken slightly from the Egyptian Spinach.)
  5. Taste and adjust seasoning as necessary.

Notes

This recipe was created by a previous Harmony Valley Farm chef, Abbey Steffen, and was featured in a previous newsletter in 2012.

For more amazing recipes featuring vegetables from your CSA boxes, visit our recipe archives!

 

 

Organic Egyptian Spinach
Organic Egyptian Spinach
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