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Summer Vegetable Soup {And Some Winners}

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  “The arrival of company at the house, the arranging of dinners and suppers, in style, awoke all the energies of her soul; and no sight was more welcome to her than a pile of traveling trunks launched on the verandah, for then she foresaw fresh efforts and fresh triumphs.”~ Harriet Beecher Stowe, Uncle Tom’s Cabin.

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Ruth and her family are coming for the weekend and I couldn’t be more excited.  Her sweet little Annie had the choice of a birthday party or a weekend away and she wanted to come to Miss Edie’s house.  That little doll baby.  Don’t tell, but I’m making her a rainbow cake and my girls have a little surprise for her, too.

So.  I’m busy with my cooking, froofing, taking my smelly dogs to the spa and in general making sure they know how loved and welcomed they are .  For lunch one day while they’re here, I’m serving pesto paninis and my favorite warm weather soup—Summer Vegetable.   You NEED to try this.  It’s everything you ever wanted in summer vegetables and more.

Here’s what you’ll need:

  • 3T. of olive oil
  •  2T of bacon fat (this is the key to life itself)
  • 3 zucchinis, cut in half lengthwise and then chopped into thin pieces
  • 7-8 ears of fresh corn, shucked and cleaned and cut off the cob
  • 6 large fresh tomatoes or 2-28 oz cans of San Marco or Cento diced  tomatoes
  • 1 32 oz box of good chicken stock (I use Kitchen Basics)
  • 3 T  heavy cream
  • a pinch of cayenne pepper
  • 2 T honey
  • Add salt and pepper along the way, to taste

Here’s what you’ll do:

  •  In a large soup pot, saute one large onion in 3T. of olive oil and 2T of bacon fat.   Yes, bacon grease.   It can be our little secret.
  • Cut the corn off the cob into the pot.
  • Then scrape the cob with the side of your knife to get all the good ‘milk’ off the cob.
  • Next, I add  3 zucchini squash, cut in half lengthwise and then chopped in thin pieces
  • Add many (about 6 large) fresh tomatoes, chopped and then added with juice and all  (or use the canned tomatoes)
  •  Cook the veggies for about 10 min.   Add a pinch of cayenne pepper and then salt and pepper to taste
  • Add one box of good chicken stock
  • Finish with 3T. of cream and a tablespoon of honey
  • Add salt and pepper to taste

This only works with fresh, sweet veggies but you could substitute the tomatoes with Cento’s chefs’ cut canned tomatoes.  I’d use 2-28 oz cans.

It’s really so simple and so delicious.   Hope you try it!  It’s just pretty to look at too.

WINNERS!!

Okay, the winner for the 3 books on calling and vocation is—comment number 43,  Ruth!  Email me with your address and I’ll get your books out to you!

Thank y’all so much for the kindest, most encouraging comments in the WHOLE world on my first ever podcast.  I’m so excited to share this series with you and I am so thankful for the warm reception!

The winner of the half-off scholarship to Anna Maria’s quilting workshop is—

Y’all.  I couldn’t just pick one.  Your stories touched me.  SO!  There are two winners—Christy Pixley and Gina Boswell!! I’m so excited for you and so excited to meet you both.  Email me soon and I’ll let you know how to get registered.  Mwahhhhhhh!

 

Summer Vegetable Soup {And Some Winners}

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Ingredients
  

  • 3 T. of olive oil
  • 2 T of bacon fat this is the key to life itself
  • 3 zucchinis cut in half lengthwise and then chopped into thin pieces
  • 7-8 ears of fresh corn shucked and cleaned and cut off the cob
  • 6 large fresh tomatoes or 2-28 oz cans of San Marco or Cento diced tomatoes
  • 1 32 oz box of good chicken stock I use Kitchen Basics
  • 3 T heavy cream
  • a pinch of cayenne pepper
  • 2 T honey
  • Add salt and pepper along the way to taste

Instructions
 

  • In a large soup pot, saute one large onion in 3T. of olive oil and 2T of bacon fat. Yes, bacon grease. It can be our little secret.
  • Cut the corn off the cob into the pot.
  • Then scrape the cob with the side of your knife to get all the good ‘milk’ off the cob.
  • Next, I add 3 zucchini squash, cut in half lengthwise and then chopped in thin pieces
  • Add about 6 large fresh tomatoes, chopped and then added with juice and all (or use the canned tomatoes)
  • Cook the veggies for about 10 min. Add a pinch of cayenne pepper and then salt and pepper to taste
  • Add one box of good chicken stock
  • Finish with 3T. of cream and a tablespoon of honey
  • Add salt and pepper to taste

Reader Interactions

Comments

  3. Julia says

    Congratulations to the winners! 🙂 The more the merrier! Christy & Gina: YAHOO!
    Edie, I hope ALL of you share about that weekend! I can’t wait to hear, read & see all about it 🙂 FUN! Have a wonderful time with Ruth & her family. I know everyone will. Rainbow cake- Y-E-S!!!! Soups on the list to do 🙂
    Thanks Edie

    Reply

  5. Lindsay says

    I loved your podcast this week! Can’t wait for more! What else are you adding to your pesto paninis? Sounds delish.

    Reply

  6. carole says

    Yummy! Can’t wait to try it. I know you are the “soup whisperer” and I need more soup recipes. Thank You!! I love how you mention “froofing” your house to make everyone feel welcome. I always do this. A good prep session when company comes doesn’t have to be “showing off” or “stressing”. It can just be the laying of the welcome mat.
    Your Podcast was awesome. You are bound for TV or something like that to share your heart, talents and ideas with us. So love to listen to you Edie. God Bless ya:) XO

    Reply

  7. Camille @ Chez Moi says

    Honey in the soup? What a surprising choice! I have NO doubt that it is delicious, especially after trying your recipe for garlic honey pizza. Can’t wait to try this one, too!

    Reply

  8. Bonnie-Jean says

    Ditto! I’ve got my brother and his family coming for the weekend and I’m off to get my smelly dog washed this arvo too! I love the look of this recipe but wouldn’t get away with serving my husband or brother anything without meat! Enjoy your weekend guests!

    Reply

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  10. sheryl says

    I made your soup to share at our annual Memorial Day church camping trip. I added two large cubed and sautéed chicken breasts, a t. of minced garlic and bacon rather than bacon fat. It was delicious and I received several compliments. I would probably add only 1T. Of honey next time and taste, but very yummy and satisfying. It would have been good without the chicken as well.

    Reply

  11. Amy says

    Made this tonight with goodies from father-in-law’s garden. Yum. I’ve been waiting until first tomatoes were finally ready. Thanks for posting. We always have lots of zucchini , corn and squash.

    Reply

  13. Healthy Recipes says

    Wow, Just an awesome post. I added two large cubed and sautéed chicken breasts, a t. of minced garlic and bacon rather than bacon fat. It was delicious and I received several compliments. Thanks for making such delicious post!

    Reply

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