Recipe of the Week: Summer Vegetable Harvest Soup

The following recipe for a Summer Vegetable Harvest Soup is from reader J.S.. This soup can be prepared in just half an hour.

  • 1 small onion, quartered and thinly sliced
  • 1 tablespoon olive oil
  • 4 cups chicken broth (or vegetable broth)
  • 1 can (15-1/2 ounces) navy beans, rinsed and drained
  • 1/2 cup diced peeled potato
  • 1/2 cup cut fresh green beans (2-inch long pieces)
  • 1 cup sliced zucchini
  • 1/2 cup chopped peeled tomato
  • 1/4 teaspoon pepper (or to taste)
  • 1/8 teaspoon ground turmeric
  • 1/4 cup chopped celery leaves
  • 2 tablespoons tomato paste
  1. In a large saucepan, saute onion in oil until tender.
  2. Add the next eight ingredients.
  3. Bring to a boil.
  4. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender.
  5. Stir in the celery leaves and tomato paste.
  6. Cover and let stand for 5 minutes before serving.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!