I have so many things to catch you up on! First of all, I had a beautiful little girl on July 28th (Tess Elizabeth). She is precious and we are so in love with her.
I mentioned in the spring that we had joined a CSA for the first time (Community Shared Agriculture). I haven’t posted much since the shares started arriving – but it’s been a wonderful experience! Every week we get a bag of random vegetables, and at first I was a little grossed out. Everything was so dirty! But then I remembered, “hey, vegetables do grow in dirt”! That helped me not be weirded out anymore, and since then the produce and I have gotten along much better.
A couple of weeks ago, my fridge was overflowing with squash, onions, green beans and corn (just to name a few) so, I made a huge pot of vegetable soup. It was super yummy (even my husband, who is suspicious of anything vegetarian, loved it). I froze 5 quart bags of soup, I know I’ll appreciate these summer vegetables this winter. And the best part is, it will be an easy dinner in months to come!
This recipe comes from one of my favorite cookbooks:
Vegetable Soup
2 Tbs. butter
2 cups chopped onion
1 tsp. minced garlic
2 cups peeled, seeded and chopped tomatoes
1 cup finely sliced carrots
1 cup finely sliced celery
1 cup sliced turnips
1 qt. chicken stock
1 qt. beef stock
1 cup green beans, cut into 1 1/2 inch pieces
1 1/2 cups diced zucchini or yellow squash
3 ears of corn, shucked and cut off the cob
1/4 cup pasta (macaroni, little shells or spirals)
1 or 2 Tbs. chopped fresh herbs (such as oregano, basil or parsley)
Salt and freshly ground pepper to taste
Heat butter and cook the onions until soft (5 – 10 min). Add the garlic and cook for 30 seconds. Add tomatoes, carrots, celery, turnips and broth. Bring the broth to a boil, reduce heat, and cook gently (5 – 8 min). Add the beans, squash, corn and pasta; cook until tender (8 – 10 min). Stir in the herbs and season with salt and pepper.
Feel free to substitute any vegetables you have – just stay away from beets, as they will bleed into soup. Also, I made this soup with vegetable stock when I was vegetarian, and it was wonderful.
Not an instructional video at all, just me showing off (Tess and vegetables!):
by tani
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