Author Notes
The garden is loaded with amazing flavors, off and on, all year. Freezing and canning are ways to preserve those essential flavors. But sometimes, you can just go pick your supper from your garden - or from the farmers market - or even from the grocery store. Summer is a great time for vegetables bursting with flavor. —Elle
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Ingredients
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2 tablespoons
olive oil
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1
onion, chopped
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3
celery stalks, chopped
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2
carrots, sliced into rounds
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1/4 cup
brown rice
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10 ounces
Rotel, chunky (tomatoes and chilis)
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29 ounces
chickpeas (the big can, undrained)
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1/4 cup
lentils
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1
yellow squash, in 1/2" slices or chunks
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1
ear of corn, kernels cut off cob
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1 quart
water
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1 tablespoon
pesto
Directions
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Heat olive oil over medium heat in a large stockpot.
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Saute onion and celery til onion is translucent.
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Add carrots and brown rice, and stir to coat with oil. Stir til the rice becomes opaque.
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Add the tomatoes and chilis (Rotel), and let that sear for a bit.
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Stir in the chickpeas and lentils and corn.
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Add the quart of water, and bring to a boil. Turn heat to low.
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If pesto is frozen, stir it in now. If fresh, just simmer the soup for 45 minutes, then stir in the pesto.
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