Alabama Summer Garden Soup

May 6, 2022

My husband and your soup delivery driver, Garth, is from Alabama. In our seventeen years together, a common touch point to family and finding a sense of home in his hometown has most often taken place during the sweltering summer. I’m from Florida, so was accustomed to the air-conditioned form of self-preservation required to make it through the season, finding ways to enjoy it even. I developed a great love of Birmingham’s farmer’s market, working there one summer during college between classes that afforded me to graduate early and attend culinary school. I’d determined as a then vegetarian that Southerners know how to eat vegetables, and relished in their abundance at the market. I took note of what I loved at our family’s favorite “meat n’ three” establishments and hoped someday to be able to recreate their flavors from what I loved at the market. This soup is my version of that young cook’s dream come true: honoring my family and the flavors of summer in Alabama.

Serving Suggestions:

  • If I was feeling in the mood for a heartier Southern dinner, I would strain the soup and use the broth to make some version of grits and serve the soft beans and vegetables on top.
  • Alongside a generous hunk of cornbread (or this skillet bread that is also in the cookbook)
  • Stir in rotisserie chicken. Or do the first option and serve with a piece of blackened or fried catfish, or fried chicken.

Show me how you cook and serve it by emailing me your photo! Submissions are automatically entered to win a drawing for a Soup Club cookbook.

Yes, all this fun and love went into the recipe. That’s why it tastes so good.

Or, you know, just a bowl of soup. (Did I just out myself as a cheesy rom-com lover with this “Sweet Home Alabama” reference circa 2002? WORTH IT.)



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