Recipe for Summer alphabet soup Serves 4
4 plum tomatoes
4 ears fresh corn, husked
2 tablespoons olive oil
1 onion, finely chopped
2 carrots, coarsely chopped
Salt and pepper, to taste
1 clove garlic, peeled
8 cups water
1/2 pound green beans, trimmed and cut into 1/4-inch pieces
2 zucchini, quartered lengthwise and cut into
1 cup alphabet pasta or other small pasta such as flakes, orzo, or baby shells
1. Bring a large saucepan of water to a boil. After removing tomato cores drop tomatoes into boiling water, & remove in 15 seconds transferring them to a colander. Rinse with cold water.
2. When the tomatoes are cool, peel away tomato skins. Halve the tomatoes & then snip into coarse chunks; set aside.
3. Cut all corn kernels from ears of corn. Save the corn cobs.
4. In a soup pot, heat the oil and when it is hot, add the onion, carrots, salt, and pepper. Cook for 8 minutes, stirring often, or until the vegetables soften.
5. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring for 3 minutes more.
6. Pour in the 8 cups of water and add the corn cobs. Bring to a boil. Lower the heat and simmer the soup for 15 minutes. Use tongs to remove the cobs from the soup.
7. Add the corn kernels, green beans, zucchini, and alphabets. Return the soup to a boil, stirring often. Lower the heat and simmer for 15 minutes, stirring occasionally, or until the alphabets and vegetables are tender. Add more water during cooking if the mixture seems too thick.
8. Taste the soup for seasoning and add more salt and pepper, if you like.
“Good and upright is the LORD; therefore he instructs sinners in his ways. He guides the humble in what is right and teaches them his way. All the ways of the LORD are loving and faithful for those who keep the demands of his covenant.” Psalm 25:8-10