It’s the time of the year when vegetables are plentiful and sometimes it’s hard to know what to do with them all. When I visited my mom two weeks ago we made this soup with many of the vegetables from her garden.
Chop up 1/2 cup onions, 1 cup carrots, 1 pound potatoes, 1 bell peppers of your preferred color, and 2 zucchinis. Mince 3 cloves of garlic.
Heat 2 tablespoons olive oil in a large pot. Add the onions, carrots and garlic. Cook about 5 minutes until softened.
Add the potatoes, zucchini and a 15-ounce can of diced tomatoes (drained).
Stir together 2 tespoons dijon mustard, 1 teaspoons minced ginger, 1/2 teaspoon paprika, and 1/2 teaspoon italian seasoning. Add 4 tablespoons vegetable broth then add to the pot. Pour in 1 3/4 cup vegetable broth.
Add bell peppers and some fresh basil.
Then add the swiss chard.
Then pour in some leftover red wine 😉 we used about half a cup of cabarnet. Allow to boil then turn down heat to low. Cover and let simmer for at least 20 minutes. Add one can of chickpeas.
Serve with bread and wine. Have some plum cake for dessert.
*Side note: Leftover wine can be frozen in an ice cube tray for use in soups and sauces.
How have you used your fresh produce this season?