One of my favorite soups growing up was my Grandma’s garden vegetable soup. She would make this soup throughout the year, and though the tomato base would remain the same, she would vary the rest of the recipe with whatever vegetables were in season.
My version is updated by briefly broiling the vegetables to char them adding smoke and roasted flavors while retaining their crisp texture. Packed full of vegetables and flexible to make use of whatever produce is in season.
This is a quick and easy recipe that can be whipped up on a weeknight or better yet make it ahead of time as the flavor improves over several days. I find this is a great way to use up any leftover vegetables when a new shipment of Imperfect Produce arrives on my doorstep!
Charred Vegetable Soup
1 cup dry beans soaked and pre-cooked, I suggest Peruano or northern white beans; or substitute canned beans.
1 large Zucchini (or 2 small), 3/4” sliced
1 yellow squash, 3/4” sliced
2 small onions, quartered
2 handfuls string beans, ends trimmed
4 celery stalks, sliced into 1/2” pieces
6 red and/or yellow potatoes, diced
2 red, green, or yellow bell peppers, quartered
4 carrots, cut in thirds
1 large clove of garlic, minced
2 tsp Better Than Bouillon Vegetable Base (mix with 2 cups of boiling water)1 28oz. can whole tomatoes
2 tsp garlic powder
2 tsp onion powder
1 T. butter
2 T. fresh parsley and extra to add on top
Olive oil to coat vegetables
salt and pepper
Pre-cook the beans
Rinse and soak the beans overnight. Rinse again and then cook in 4 cups of water until tender, about 2 hours. To save time, skip the soak and just rinse the beans well, and cook them in an electric pressure cooker for 40 minutes on high pressure.
Broiling the vegetables
Pre-heat broiler on high. Toss sliced zucchini, yellow squash, onions, peppers, and carrots with olive oil until evenly coated, then spread into a single layer on a sheet pan. Broil vegetables for 8-10 minutes or until charred, then flip and repeat, stirring until evenly roasted.
Making the soup
In the meantime, heat a large pot, add butter and the sliced celery, diced potatoes, and minced garlic to the pot and sauté for 10 mins over medium-high heat. Add the vegetable stock and canned whole tomatoes and juice and bring to a boil. I like to squeeze the tomato before placing them in the pot to allow them to break up prior to cooking. After the charred vegetables are done, I quarter the squash and zucchini and slice the carrots/peppers. Add all the charred vegetables and string green beans to the pot along with the garlic and onion powder. Simmer for 25 minutes or until the potatoes are cooked through and the vegetables are tender. Add the fresh parsley and season with pepper. Serve with warm, crusty bread.
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