Summer Vegetable Soup
Ready in 1 hour
Serves 6-8 people
Recipe by Melanie Boldt (learned from Margaret Boldt)
I learned this recipe from my mother-in-law and like all good Mennonite recipes handed down, quantities aren't specific, but rather to taste. I've tried to measure ingredients here:
1 pack Pine View Farms Pork Farmer Sausage, sliced in 1/2" pieces
1 onion diced
8 cups water
1 lb. new potatoes diced
1 lb. new carrots sliced
1 lb. green beans, trimmed and cut in 1 inch pieces
2 cups fresh green peas (frozen works too)
1 bay leaf
5 sprigs summer savory
2 tbsp. fresh dill, chopped
salt and pepper to taste
whipping cream to taste (I use 1/2 to 1 cup)
- Heat a large dutch oven or soup pot on medium heat. Add farmer sausage and onion to pot and cook, stirring until lightly browned. Add water and summer savory and bay leaf to pot, along with 1 tsp salt and bring to a boil.
- Add potatoes and carrots, cooking until fork tender but still a little crisp, approximately 10 minutes.
- Add beans and peas to pot, cooking until vegetables are cooked, but not mushy, approximately 5-7 minutes.
- Add chopped dill to pot.
- Reduce heat to minimum and add desired amount of whipping cream to the soup. Season to taste with salt and pepper. Heat through and serve. (Remove summer savoury stems and bay leaf from pot prior to serving.)
Note: This soup is delicious when freshly made, but it's even better the next day once the flavours have a chance to meld!