It is 90+ degrees outside today and here I am sharing what might be one of the yummiest soups we’ve ever made. I actually think this is a good time of year for soup. There is just so much good produce and when you need to use it up, soup is the simplest path to dinner – especially if you’re busy dehydrating, fermenting and canning away.
I am not the type of cook (or person) who operates according to recipes. I am more of a concept cook. With some fundamental skills, a knowledge of flavor combinations, and a willingness to experiment; you really don’t need a recipe.
I like to write down my recipes, though, for those who prefer them. I usually scratch the recipe down right after a panel of experts deems it worthy. We sit at the table, the papa takes a bite and says "you should blog this." That’s when I know we have a winner.
And that’s how this soup ended up here in late August. With a lot of odds and ends of late summer vegetables, a quart of chicken stock, and a few sore throats; a nourishing soup seemed like a good idea.
And really – need I say more than pastured bacon, lots of garlic, and fresh thyme?
Late Summer Vegetable Soup with Bacon, Garlic, and Thyme
- 3 strips pastured bacon, diced
- 4 scallions or one medium onion, diced
- 5-6 cups diced late summer vegetables such as squash, green beans, peppers, turnips, and potatoes
- 1 quart homemade chicken stock
- 2 cups water
- 6-8 garlic cloves, minced
- ~1 tablespoon fresh thyme leaves, chopped (or 1 tsp dried)
- 1-2 teaspoons lemon juice
- sea salt to taste
- In a soup pot over medium heat cook bacon until the fat has rendered and it is crisp. Add onions and vegetables with a pinch of salt. Saute until fairly browned, 5-8 minutes. Add garlic and saute one more minute.
- Add stock and water. Raise heat to medium-high and scrape bits from the bottom of the pan. Bring to a boil. Reduce heat, add thyme and simmer 15-20 minutes or until all vegetables are tender.
- Add lemon juice, taste and add salt as necessary. Allow to cool slightly before serving.