Until just this week we had been having some unseasonably warm weather for our neck of the woods. People were hitting the beach, although not necessarily to go swimming. Have you ever gone swimming in the Puget Sound? Only for the brave hearted. Still there was a need for breaking out the sunscreen. BBQ’s were being lit up like it was the 4th of July and you could just smell the tastiness as you walked through the neighborhood.
We were all brought back to reality with clouds and a good rain shower or two or three. I mean it was only May, what were we all thinking. We live in the Pacific Northwest, who were we trying to kid.
So with the return of the rain, which I really do love, I know call me crazy, back out came the soup pot. I just wasn’t ready to tuck it away for the summer.
Besides I really wanted to share this recipe. This Oriental Vegetable stew/soup is amazing and since it is almost snow pea/sugar snap pea season, I wanted to make sure you had another way to use up all those green yummy peas. Or freeze them and make this in the fall.
Nothing like another comfort food dish to make before the weather becomes too warm.
Prep Time: 30 minutes
Cook Time: 60 minutes