I’m not sure if it’s just me or what, but I feel like we are going to have an early fall here in the mountains of Kentucky. The evenings are becoming cooler and my canning is once again filling the pantry. As our summer yellow squash and zucchini are producing their final blooms and the freezer is well stocked with both, I began to feel creative. I wanted to try something new with the squash and zucchini. I wanted to try something other than sautéed squash and zucchini, dried zucchini, zoodles, pickled squash and zucchini and all the other creative and delicious dishes that my family enjoys each summer. I had wanted to try using our delicious summer squash in a tasty soup. After a couple of attempts, and a few alterations…we enjoyed a delicious and very satisfying summer squash soup! I am very excited to share my delicious clean summer squash soup recipe with each of you. This soup has quickly become a favorite of my entire family, even my mom!
1 small onion (I prefer red onions)
1/2 of a red bell pepper
1/2 teaspoon garlic minced
1/2 teaspoon dried rosemary
1 cup of sliced Portobello mushrooms
1 to 2 tablespoons of extra virgin olive oil
2 medium size yellow squash
1 large zucchini
1 can of organic no salt added diced tomatoes
1/2 teaspoon of paprika
salt and pepper to taste
1 box of organic vegetable broth
1 can of drained and rinsed organic cannellini beans
2 tablespoons of dried parsley
1 cup of organic frozen baby peas
1 cup of either fresh corn or 1 cup of no salt added organic corn
Heat one tablespoon of extra virgin olive oil in a 4 quart cooker add diced onion, diced red pepper, minced garlic, and saute until the onions and peppers become tender. Add salt, pepper, rosemary, and paprika, stir and simmer for 1 to 2 minutes. Add sliced mushrooms. You may need to add more olive oil once the mushrooms absorb the oil in the cooker. Only simmer for about two minutes, or until the mushrooms change color.
Add tomatoes and the entire box of vegetable broth. Reduce heat to a simmer. Cut zucchini and squash into cubes. I like to cut mine into about one inch sections. I slice the squash and zucchini and then cut the slices into wedges (similar to cutting a pie) this allows each piece to maintain some of the peel, which is important for texture. Add squash and zucchini and stir. Drain and rinse beans and add to the soup. Add frozen peas and corn. You may season with additional salt and pepper to meet your own taste preference. Add dried parsley flakes and cover. Allow to simmer at a very low temperature for twenty minutes. Remove from heat and serve.
I have tried this recipe both with corn and without corn. My mom and I both agree that it’s best with corn. I also use fresh ears of corn cut off the cob. You may make changes to the recipe to meet you and your families needs. I hope that you and your family enjoy this savory and very easy recipe as much as my family has. You may follow my blog by adding your email and clicking on the follow button at the bottom of the page. Also, feel free to comment on my post. I love to hear from my readers.
Blessings to you and your family from our family in the mountains of Kentucky. Be sure to check back or to follow my blog for upcoming recipes, book reviews, clean eating tips, eating and living a healthy lifestyle, inspiring and uplifting articles, farm life, and what it’s like living in the Appalachian Mountains of Kentucky.
Summer Squash Soup