The end of summer (or in this case this year’s extended summer) has the best veggies! I get a share from my local CSA and sometimes end up with plenty of leftovers in my produce drawers, so when it is time to clean up I usually make a big batch of soup and freeze it for meals later on.
This soup recipe will keep you and your family fed for awhile!
Freeze in large 2 quart mason jars and feel free to add pasta or rice to the jar so you don’t have to do that step at mealtime, either!
1 large onion (I had one that was partially used) sliced or chopped as you like
5 medium to large heirloom tomatoes, or slicing tomatoes cut in medium chunks
A few pinches of sea salt, dried basil and pepper
3 fresh garlic pieces chopped
Sautee these items together for a few mins until the tomatoes break down and you get a little bit of a broth.
While that is going on, chop your other veggies…
Today I had:
Half a head of cabbage
4 ears of fresh corn
4 large carrots, sliced
Half a quart of green beans, chopped
(potatoes, squash, chard, kale or peppers could be added too)
Add this to your tomatoes and feel free to add as much water or vegetable broth as you want to get the desired thickness. I used 4 cups of vegetable broth today.
Season to taste, and serve with wild rice or noodles and a big hunk of farmhouse bread!
This soup made about 4 quarts!
Want more healthy recipes?