I know it’s the middle of summer, but gosh darn it, I wanted soup! About this time every year I start getting really tired of salads (bless their watery, crunchy hearts) and I start fantasizing about soup. Not that I’m in a hurry for freezing temperatures, naked trees and frozen fingers but golly, soup just tastes so satisfying- so soul-warmingly good I thought if I could pack a bowl of soup with all the seasonal goodness I could get from the garden, then soup in the summer would be ok. Right?
In a soup pot combine:
1 chopped onion
3 cloves minced garlic
1 lb. lean ground beef (add oil if your beef is really really lean)
3 peeled and chopped carrots
1 chopped green pepper
Add 1 tsp salt, 1/2 tsp pepper and 4 sprigs of fresh thyme to season
Once the veggies are soft, pour in:
1 large can of diced tomatoes
1 small can of tomato paste
2 c. water
1/4 c. brown rice
Bring to the boil, cover and simmer 40 minutes.
At the very end, throw in a bunch of chopped broccoli and about 1/2 -1c. corn (there’s plenty being sold out of the back of pick-up trucks these days).
Cook 5 minutes more, then serve with a hearty sprinkling of Parmesan cheese.