Garden Vegetable Soup
Don't be confined to just sticking to the vegetable list here. The idea is to use what is coming out of your garden, or what is available at the grocery store, or better yet, the local farmers market.
Servings: 4 servings
Equipment
- 5-quart soup kettle
Ingredients
- 1 quart homemade vegetable or chicken stock or 2 10-oz. cans broth + 2 cans water
- 1 Tbsp. tomato paste
- 1 large carrot peeled and sliced
- 1 medium onion halved and sliced
- 2 cloves garlic sliced
- Half head of green cabbage chopped
- ½ lb. green beans trimmed and chopped*
- 1 cup fresh whole kernel corn scraped from the cob*
- 1 Tbsp. dried dill weed
- 1 tsp. Italian herb blend
- salt to taste
- 1 whole summer squash; yellow, patty pan or zucchini halved lengthwise and sliced
Instructions
- In a large soup kettle, heat the vegetable/chicken stock over medium heat; stirring in the tomato paste until dissolved.
- Add all the vegetables except the squash. Bring to a boil, lower to medium heat, and stir in the seasonings. Cover and simmer for 20 minutes.
- Check the salt before adding the squash. Cook, uncovered, for another 10 minutes.
Notes
*If fresh corn and green beans are not available, frozen will do just fine. They could also be left out altogether, substituting with whatever is available.