Cool autumn days, plentiful harvest of vegetables brings to mind one word–soup!
On the weekend, I had a family request for a vegetable soup recipe, so I wrote down (typed on the computer) an overview of one that I use regularly. Soup is a great dish for buying local produce. It varies according to availability of vegetables but generally looks like this:
VEGETABLE SOUPPA! by Mom
6 to 8 cups broth
2 cups of chopped Vegetables–1 onion, 2 carrots, 1 celery stick, 1 potato
Season with spice of choice–pepper, salt,,thyme, basil, rosemary, curry, small amounts, can add more later.
1. Combine all ingredients in a medium to big cooking pot.
2. Bring to boiling point.
3. Turn down to simmer until vegetables are cooked. 30-50 minutes.
a. If preferred, in last 15 minutes add a can of drained beans of choice. i.e. black beans, navy, kidney, medley
4. Serve with multigrain rolls, bread.
5. Store in fridge up to a week. Freeze some for a busy day!
Also, big news! If you are looking for an autumn read, recently published anthology of transformative poetry, Beyond the Dark Room is now available as an ebook. It has a “look inside” feature on site if you want to take a peak before buying. I am so glad to be a part of this book of transformative poetry with funds going to Doctors Without Borders.
- 15-Minute Pasta e Fagioli (emmycooks.com)
- Homemade asparagus soup (cathwall.com)
- Freezer Meals: 5 Simple Tips for Freezing Any Soup (thekitchn.com)
- Tomato Soup, Homemade Tomato Soup, Tomato Soup Recipes | Pottery Barn (potterybarn.com)
- Recipe Sharing: Broccoli Cheddar soup (enterfitness.wordpress.com)