Stir to combine. Bring to a simmer. Add the cooked quinoa, yellow squash, and fried tofu. Bring soup to a boil, reduce the heat to medium-low. Let simmer for 10 minutes, or until the squash is tender.

There aren’t a lot of things you can count on happening year after year, but every summer, one thing is certain: our garden ...

Sometimes all the squash blossoms need is a quick sauté with olive oil, salt, and pepper (and maybe a pinch of garlic and/or ...

Now, add the squash and split peas, stir and cook for one minute. Add the bay leaf, cloves and marjoram, stir to combine and, when fragrant, about two minutes, add the stock.

Summer squash soup You can use a variety of zucchini, summer squash and patty pan squash for this simple soup. Serves 4 to 6. Ingredients Summer squash soup. (Kathy Gunst/Here & Now) The soup: ...

For more on Souper Day, check out their website at souperdaygreenbay. com. Ingredients: 2 tablespoons olive oil. 1 cup diced onion. 2 tablespoon minced garlic.

Splash of white wine (optional) 2 large very ripe sweet tomatoes, chopped (about 2 cups) 3 or 4 zucchini or summer squash, chopped into roughly 1/2-inch cubes (about 3 cups) 1/2 pound romano beans ...

3 or 4 zucchini or summer squash, chopped into roughly 1/2-inch cubes (about 3 cups) 1/2 pound romano beans, ends trimmed and cut into 2-inch lengths (about 2 cups) ...