Thursday, July 21, 2011

{july garden}

Our garden gave us a wonderful welcome home upon our return to Louisville.  Although our kitchen is a construction zone, the moment our stove is plugged back into the wall we're making our favorite soup with all the good stuff our garden is growing.  However, anyone who's not currently covered in sawdust should make this soup immediately. Recipe below (my mama's, with a couple of tweaks).

{summer garden soup}
In a large stock pot, combine the following:
            * 6 cups veggie stock
            * 1 cup dry lentils
            * 1 large red onion, diced
            * 5 Tbs. garlic, minced
            * 8 Tbs. soy sauce
            * 4 Tbs. olive oil

Bring to a boil and simmer 10 minutes.  In the meantime, begin cooking 1 cup of dry brown rice separately.

After 10 minutes, add the following to the soup:
            * 6 more cups veggie stock
            * 2 cups red wine
            * 2 carrots (approx 4 oz.), sliced
            * 2 celery stalks, sliced
            * 3 tomatoes (approx 16 oz.), diced
            * 1 beet, pref. julienned
            * 4 Tbs. fresh basil (I chop it with kitchen scissors)
            * 2 tsp. thyme
            * 2 tsp. marjoram
            * 4 tsp paprika
            * 3 bay leaves
            * salt to taste

Cover and simmer for 30 minutes. Then remove from heat and add the cooked brown rice.  The soup can be served immediately, but it gets more flavorful being refrigerated for a day or so (which is good, because this recipe makes a lot of soup).  We love it with cornbread or honey-wheat bread and the remaining bottle of wine.

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