Imperfect Vegetable Soup

We recently took delivery of our first box of imperfect organic produce from a company appropriately called…Imperfect Produce. This new delivery service brings fruits and vegetables not “pretty” enough for grocery store shelves into the homes of eco- and open-minded families like mine. We don’t care if the apples have a spot or the carrots are a wee bit crooked – it all still tastes great! No reason a few cosmetic imperfections should send perfectly fine food to the landfills.

What I like about this concept is that it forces me to use a lot of fresh produce. While I really do think we do a very good job of making fruits and vegetables a priority, there is something very motivating about getting a big box at my front door. I want to finish all of it!

Our first delivery was full of organic potatoes, carrots, rainbow chard, tomatoes, apples, mango, green beans, butternut squash, and lettuce. Everything (except the lettuce) was perfectly, totally, 100% fine. If I saw it at the grocery store, I would have very easily bought it. But, the price was a lot less, especially for organic produce. And, it was delivered straight to my front door.

We are recovering from Polar Vortex of 2019 here in Chicago, and this weekend Chris and I just wanted comforting food that made our bodies feel alive again. Thanks to our abundant Imperfect Produce delivery, whipping up a giant pot of vegetable soup was almost too easy!

Here is my referral code for Imperfect Produce: use it to save $10:

Giant Pot of Vegetable Soup

1 onion, diced

A few potatoes, peeled and diced

A couple carrots, diced

4 garlic cloves, chopped

A couple handfuls of green beans, cut into small pieces

2 yellow or orange bell peppers, diced

Bunch of rainbow chard, chopped

1 32 ounce can diced tomatoes

4 cups vegetable or chicken stock (or just water)

Salt, pepper

Heat a large stock pot over medium heat and add a few good swirls of olive oil. Drop in the onions, carrots, and potatoes and cook til the onions are just starting to deepen in color. Add garlic, green beans, peppers, and chard and stir well.

Pour in the can of tomatoes (with their juice) and the stock. Season with salt and pepper. Cook til vegetables are tender.

Serve as-is, or top with fresh Parmesan cheese.

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