PFMs in the Kitchen: Summertime Veggie Soup

Ok so I have a confession to make. I have an unusual love of soup. All year round. Hot or cold (but mostly hot). Why the obsession? I am not really sure but I know it started when I was about 3 and was always asking for "more foup please"... which my family can still manage to bring up in conversation. Soup is just so comforting, and so easy to create variations with. When in doubt, there's always ingredients in the fridge or pantry that can be made into some kind of soup, right? Is it wrong to eat soup every night for like 2 weeks straight? Yeah, my husband said so too.

This brings me to a recipe that I wanted to share. I have been a vegetarian my entire life, born & raised. *More specifically, I am a pescatarian (I abstain from eating all meat and animal flesh with the exception of fish). I get a lot of raised eyebrows and people wondering why I wouldn't want to at least "try" meat once. Here's the short answer: It's my life, and I just don't want to.

Tonight I was looking for something nourishing & quick.This soup is super colorful, and you can really get good use out of any vegetables you have growing in your garden. I am loving my backyard tomatoes & herbs! Don't have a garden? Not to worry, frozen veggies can be substituted too, just adjust cooking times accordingly. If you have a local Farmer's Market, I encourage you to stop there before you make this. You might be inspired to add in some different dark leafy greens, fresh corn off the cob, or sweet onions. This soup is vegan-friendly, easy, and delicious! Here's what I did:

Serves 6 to 8

2 tablespoons extra virgin olive oil

1 & a 1/2 shallots, diced

3-4 cloves of garlic, crushed

1 large sweet potato, diced

2 to 3 cups diced fresh tomatoes (I used a combo of beefsteak & cherry)

6 to 8 cups vegetable stock or water (I used Better Than Boullion Vegetable Base)

1 zucchini, diced

4 cups sliced kale

1 can organic garbanzo beans

1/2 pound frozen organic green beans, cut into 1-inch pieces

1/4 cup finely chopped fresh herbs (chives, oregano, basil)

1 to 2 teaspoons sea salt

fresh ground black pepper

-Heat olive oil in large pot over medium heat. Add the shallots & saute for about 5 minutes, or until soft. Add garlic & sweet potatoes; saute a few minutes more. 

-Add tomatoes & stock. Simmer, covered for about 10 to 15 minutes, checking to see that potatoes are tender, but not all the way cooked.

-Then add zucchini, kale, garbanzo beans, frozen green beans, and fresh herbs. Simmer for an additional 5 to 7 minutes. Check to see that zucchini is cooked. Season with sea salt & black pepper to taste.

*Any recipes that we share are going to be vegetarian and/or vegan because that's just the way Sesheta & I roll. Much more on healthy eats to come...enjoy! -Becca