Author: Judy Pulver Segina (Hamama Friends group member, find the original post here!)
Prep: 40 minutes
Cook: 45 minutes
Makes: 6-8 servings
It’s a pretty thin soup but I’m tickled to say I grew everything in it! I was late getting in the garden in so this is the small beginnings. 🍃
- 4 tablespoons olive oil
- 2 cups chopped leeks, white part only (from approximately 3 medium leeks)
- 2 tablespoons finely minced garlic
- Kosher salt
- 2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
- 2 cups peeled and diced potatoes
- 2 cups fresh green beans, broken or cut into 3/4-inch pieces
- 2 quarts chicken or vegetable broth
- 4 cups peeled, seeded, and chopped tomatoes
- 2 ears corn, kernels removed
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup packed, chopped fresh parsley leaves
- 1 to 2 teaspoons freshly squeezed lemon juice
- Additional fresh vegetables from your garden like Judy harvested for her version : Green beans, eggplant, yellow squash, zucchini, Spanish onion, green onion, chives, garlic chives, spinach, kale, chard, beet tops, rhubarb, tomato, nasturtium, oregano, sage, thyme, kale microgreens and Red Cabbage microgreens
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Angela N Scheibe
January 07, 2020
So when do I add the cabage microgreen?