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Summer Garden Soup

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With so many healthy and delicious veggies growing in the Doctor Yum teaching garden (thanks to help from our friends at C&T Produce), we wanted to create a recipe that would highlight summer veggies, but not feel heavy or too filling in the warm weather. Kale, rainbow swiss chard, and tomatoes played a starring role in the soup. We also used onions and fresh herbs from the garden. Feel free to experiment with a variety of greens, tomatoes and various fresh herbs. This soup also works well over your choice of pasta, rice or pieces of day old bread. Make sure to make enough for a few days because it’s even tastier the next day! This recipe also has none of the top eight most common food allergens, making it a great choice for families with food allergies.

Ingredients

Food
Amt
Units
Prep
Notes
2-3 tablespoons coconut oil
coconut oil
2-3
tablespoons
2 large carrots, chopped
carrots
2
large
chopped
1 medium onions, chopped
onions
1
medium
chopped
2 stalks celery, chopped
celery
2
stalks
chopped
4-5 cloves garlic, smashed and chopped
garlic
4-5
cloves
smashed and chopped
½ teaspoons dried thyme
dried thyme
½
teaspoons
6 cups leafy greens, roughly chopped (can use a combination of spinach, swiss chard, or kale)
leafy greens
6
cups
roughly chopped
can use a combination of spinach, swiss chard, or kale
4 cups broth (your choice of broth)
broth
4
cups
your choice of broth
14.5 ounces diced tomatoes (or 4-6 fresh tomatoes)
diced tomatoes
14.5
ounces
or 4-6 fresh tomatoes
2 cans cannellini beans, drained and rinsed (try a variety of beans)
cannellini beans
2
cans
drained and rinsed
try a variety of beans
¾ cup quinoa
quinoa
¾
cup
1-3 cups water (depending on how thick you want the soup)
water
1-3
cups
depending on how thick you want the soup
1 teaspoon salt (to taste)
salt
1
teaspoon
to taste

Method

Warm oil and sauté carrots, onions, celery, and garlic for 8-10 minutes or until the onions are translucent. Add thyme and continue to sauté for 3-4 minutes. Add broth, greens, tomatoes, and beans. Simmer for 45 minutes. Add quinoa. The quinoa’s white" belts" will show when they are fully cooked, approximately 15 minutes. Add water to achieve the desired consistency. Adjust seasonings as needed.

Prep time
15 min
Cook time
75 min
Cost per serving:
$1.78
Yields/Serves:
8 servings

Yum Ratings

😫😟😐😀😍 “Super yum! It’s very fresh and it reminds me of alphabet soup.” —Nora, a grown up
😫😟😐😀😍 “Super yum, I like the chunkiness because you can taste each vegetable.” —Sam, a grown up
😫😟😐😀😍 “Super yum! Refreshing, light and delicious!” —Carmen a grown up
😫😟😐😀😍 “Super yum. I like all the flavors!” —Dane, age 12
😫😟😐😀😍 “Super duper yum, The kale gives it a nice texture. I’d eat it when I’m sick too.” —Eliza, age 11
😫😟😐😀😍 ” Super Yum! I think it tastes really fresh!” —” Super Yum! I think it tastes really fresh!”
😫😟😐😀😍 “Okay. I would like it blended first, and then I would add pasta.” —Eron, age 16
😫😟😐😀😍 ” Super Yum! I like the tomatoes and herbs.” —Asa, age 8