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Charred Vegetable Soup

 Photo by A Cook’s Canvas

Photo by A Cook’s Canvas

Photo and recipe by A Cook’s Canvas!

This is a quick and easy recipe that can be whipped up on a weeknight, or better yet make it ahead of time as the flavor improves over several days. It’s a great way to use up any leftover vegetables before your next Imperfect box arrives!

Ingredients

  • 1 c dry beans soaked and pre-cooked

  • 1 large Zucchini (or 2 small), 3/4” sliced

  • 1 yellow squash, 3/4” sliced

  • 2 small onions, quartered

  • 2 handfuls string beans, ends trimmed

  • 4 celery stalks, sliced into 1/2” pieces

  • 6 red and/or yellow potatoes, diced

  • 2 red, green, or yellow bell peppers, quartered

  • 4 carrots, cut in thirds

  • 1 large clove of garlic, minced

  • 2 tsp Better Than Bouillon Vegetable Base (mix with 2 c of boiling water)

  • 1 28oz. can whole tomatoes

  • 2 tsp garlic powder

  • 2 tsp onion powder

  • 1 Tbsp butter

  • 2 Tbsp fresh parsley and extra to add on top

  • Olive oil to coat vegetables

  • Salt and pepper, to taste

Instructions

  1. Rinse and soak the beans overnight. Rinse again and then cook in 4 cups of water until tender, about 2 hours (to save time, skip the soak and just rinse the beans well, and cook them in an electric pressure cooker for 40 minutes on high pressure).

  2. Pre-heat broiler on high.

  3. Toss sliced zucchini, yellow squash, onions, peppers, and carrots with olive oil until evenly coated, then spread into a single layer on a sheet pan.

  4. Broil vegetables for 8-10 minutes or until charred, then flip and repeat, stirring until evenly roasted.

  5. In the meantime, heat a large pot, add butter and the sliced celery, diced potatoes, and minced garlic to the pot and sauté for 10 mins over medium-high heat.

  6. Add the vegetable stock and canned whole tomatoes and juice and bring to a boil.

  7. After the charred vegetables are done, quarter the squash and zucchini and slice the carrots/peppers.

  8. Add all the charred vegetables and string green beans to the pot along with the garlic and onion powder. Simmer for 25 minutes or until the potatoes are cooked through and the vegetables are tender.

  9. Add the fresh parsley and season with pepper. Serve with warm, crusty bread.