3 Harvest-Time Soups ~ They're Penny Pinchers!

 The inspiration for these harvest-time soups is simple ~

I hate wasting food.

Among other things we grew green beans and squash this summer, and as often happens,  I usually run out of ideas of interesting ways to prepare our harvest before the gardens have given us their all for the season.

These simple soups to the rescue ~ 

The preparation method is the same for all three; the variable between them is the vegetable, and herbs you choose.  

As you can see, few ingredients are required, and you can enjoy a delicious, comforting, low-fat cup or bowl of goodness in no time.  The added bonus is they are a penny pincher's dream!

The ingredients you'll need are as follows:

A white or yellow onion (which I forgot to photograph!)
If you happen to have a sweet onion variety ~ those play especially well with the mild summer squash . . . adding just a hint of natural sweetness.



The vegetable of choice; I chose yellow crook-neck squash-- these from our neighbors (thank you J & P!), carrots from the farmer's market, green beans and herbs from our gardens.  (You can use dried herbs if you don't have fresh.)

Low sodium chicken stock/broth (homemade or store-bought), a little oil and salt & pepper.

Crookneck Squash & Tarragon

The method couldn't be more simple ~ saute the chopped onion in a little oil in a pot until translucent but not browned, add the chopped/sliced vegetable of choice, a bay leaf and pour in enough chicken stock/broth to just cover the vegetables. (If you choose to use dried herbs, add them now.) Bring to a boil, then reduce heat to a simmer with the pot partially covered. Simmer until vegetables are very tender, adding more stock if it begins to boil away too quickly.  Add the herbs of choice a few minutes before the veggies are fully cooked.

Use a blender, food processor or immersion blender to achieve the silky smooth consistency, adding more broth if necessary. Return the soup to the pot to heat through, taste and adjust seasonings.*  Serve up and garnish as desired.

The herbs I used were as follows ~Crookneck squash - Tarragon (a little goes a long way),  Green Beans - Oregano (and garnished with a sprig of lavender),  Carrot - Dill (and garnished with a toasted pecan.) Ground cumin works well with carrots too.  Just choose any herb you think would complement the vegetable you're using.

Carrot & Dill

Green Bean & Oregano

Healthy, delicious, and very budget friendly!  You can also use spinach, chard, zucchini, potatoes (peeled), tomatoes (peeled), most any root vegetable, etc. The key to the smooth texture of this soup is to cook any vegetable you choose until very, very tender to achieve the best results.


*Of course, if you're feeling flush you can add a spoonful of butter and some light or heavy cream to the vegetables while you're blending them, that's up to you! 




Thanks for stopping by to visit today, I love to read your comments!  


See you next time! xo~m. 




This is my entry for Foodie Friday @ Designs by Gollum.