Green Tea Squash Soup

Continuing on the theme of recipes “to incorporate all your summer squash that’s growing in your garden” – here’s another recipe using Simpson and Vail green tea and squash.  The summer heat was blazing when I made this soup so I opted to cook it in a crock-pot.  It kept the kitchen cool and by the time we sat down to eat it the temperature had cooled considerably.

Green Tea Summer Squash Soup

2 Tbsp Japanese Green Fuji Tea
6 cups water

1 cup chopped onions
2 cloves minced garlic
2 cups chopped yellow squash
2 cups chopped zucchini
3/4 cup chopped celery
2 cups chopped potatoes
1 can pinto beans, drained and rinsed
1 tsp salt, or to taste
2 Tbsp fresh basil, chopped
2 Tbsp fresh parley, chopped
1 Tbsp prepared dijon mustard

Heat the water to 180° and pour over the tea leaves.  Steep for 2 minutes, then strain and add the brewed tea to the crock pot.  Turn the crock pot on High.

Add all the vegetables and herbs to the crock pot (except the mustard), cover and cook on High for 4-5 hours.  Add the dijon mustard.

Ladle into bowls and, if desired, sprinkle with a little cheese.

Enjoy!


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