Summer provides us with the most wonderful produce. Do you all have local farms where you can pick your own? While I do have a garden, it is a little limited but we are lucky to have a lot of “u pick” farms in the area that have an amazing variety. This Summer Squash & Kale Soup is all about fresh, healthy ingredients.
I don’t think I am alone in that I will eat soup all year long, no matter the weather. This soup is certainly lighter then say French Onion Soup yet still hearty enough for a meal. Its is packed with local zucchini & yellow squash, some kale from my garden, carrots, a mix of dry beans and barley. Its is delicious!
Something funny about carrots… This year I planted carrots, my first attempt to grown them. Lets just say, I should have read up on how to grow them because well. mine turned out pretty darn hysterical!!! Needless to say, the carrots in this soup are not my own haha. Check these things out!
- about 32-36 cups of vegetable broth
- 1/4 cup tomato paste
- 2 large zucchini, diced
- 1 large yellow squash, diced
- 3 carrots, diced
- 1 big bunch of kale, roughly chopped
- 1 cup dry 16 bean soup mix {I used Goya brand}
- 1 cup dry barley
- salt & pepper to taste
- Add the broth, tomato paste and dry beans to a large pot. Season well with salt and pepper. Simmer for 30 minutes.
- Add in the barley, carrots and kale to the pot. Simmer for another 30 minutes.
- Add in the zucchini & squash and simmer until everything is cooked through.
You may also like:
Zucchini Carrot Cupcakes with Cream Cheese Frosting
Stewed Escarole, Beans & Tomato
