You mean to tell me I can lock summer up in my freezer and let it out whenever I choose? Tell me how and I’m so there. In this month’s issue of Everyday Food, Martha included a recipe for late-summer vegetable soup and I realized it would be perfect to make a big batch of it and store some in the freezer for one of the cold, snowy Boston evenings that will soon be upon us. I can just open my freezer, close my eyes, and remember summer whenever I want. Or the vegetables of summer anyway.
The soup is simple to make as long as you have the right veggies. And of course you can add anything or alter anything you choose. If you follow the recipe given, here are all the ingredients I used:
- 4 ears of fresh corn, husked
- 1 medium onion, chopped
- 2 large zucchini, halved lengthwise and thinly sliced
- 8 oz. green beans, stems off and cut into thirds
- 1 can diced tomatoes in juice
- 1/2 C orzo
- 2 cans reduced sodium chicken broth
- 2 T olive oil
- Salt and pepper
First, prepare all your veggies as instructed and cut the corn from the cob.
Cook the onion in your olive oil with salt and pepper until the onion is translucent, about 3-5 minutes. Then add the chicken broth and 2 cups of water. Bring it to a boil.
Now add the zucchini, green beans, corn, tomatoes with juice, and orzo. I threw in a little garlic too because um, what’s a meal without garlic? Cook the soup until the orzo is tender, which should take about 8-11 minutes.
And that’s all! See? The hardest part is just cutting the veggies, but it will be oh so worth it in December when you’re shivering in your apartment looking for something warm to eat. Check back with me in a few months so you can tell me I’m right.
I ate my soup with a sweet potato, because clearly I’m confused about what my favorite season is. However, I do know that summer vegetables and orange vegetables together equal heaven!
Knowing my freezer is full of this makes it a little bit easier to let go of summer.
[Sues]
