Tired of the traditional summer picnic fare? Use cooked cauliflower instead of potatoes in your next potato salad, it gives great flavor, it requires less mayo, and it’s more flavorful than potatoes. Let us know I’d you’ve tried this!
Sometimes I feel we lose appreciation for seasonal foods when they are available at the grocery all year round. That being said, anyone who has ever had a fresh summer strawberry still warm from the sun knows there is an entire world of difference between it and it’s sad, long travelled winter counterpart. This is my favourite summer soup that I’ve been making for years. I only make it in the summer with fresh garden beans and I look forward to it every year.
This soup is quick enough to prepare for lunch, but filling enough for supper too.
Time: 10 min prep, 30 minutes simmer
You will need:
- 1 onion diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 1 tbsp butter
- 2 small/medium potatoes cut into 1 inch cubes
- 2 cups mix of yellow and green beans cut into ~1 inch pieces
- 6 cups V8 + 1 cup V8 if desired
- 2 tbsp snipped fresh dill + more for garnish
- sour cream for garnish
- grind of pepper if desired
Melt butter in pot and add onion and celery. Cook over medium for about 5 minutes until vegetables are softened and then add the garlic for one minute more. Add the 6 cups of V8 2 tbsp of fresh dill and the potatoes. Bring to a gentle boil. Allow to simmer for 15 minutes. Add 2 cups of beans and allow to simmer for another 10-15 minutes until beans are tender. You may wish to add an additional cup of V8 to thin out the soup as it will have lost some liquid in the simmering time- I like a rather thick chunky style soup, but if you prefer one a little more brothy, add some additional liquid. Serve with a generous dollop of sour cream and additional fresh dill.