As we begin to wrap up the bounty of the summer garden, we decided it was the perfect time to use  those delicious late summer tomatoes, potatoes and green beans to prepare a pot of Homemade Vegetable Soup.

Low acid tomatoes make tasty soups without the worrying of using them for canning

Although the current weather doesn’t constitute a warm and hearty meal (It has been in the 80’s with high humidity), we will be glad we took the time to prepare the soup in the dog days of summer when the garden is covered in several inches of snow during the middle of winter.

To store, we divide the soup into quart containers and place them in the freezer.  After they become solidly frozen, we then place them in food saver bags for long term storage in our deep freeze.

When we are ready to enjoy the soup we simply place the frozen brick into a medium sauce pan and heat it thoroughly.

Homemade Vegetable Soup Recipe

Fresh cut green beans from our garden.

Fresh ingredients simmering in the pot

Warm, Hearty and Healthy Tomato Soup

Ingredients:
3 carrots, diced
2 ribs of celery, diced
2 medium potatoes, diced
1 medium onion, diced
1 large clove of garlic, minced
4 cups of  diced tomatoes
2 1/2 cups chicken broth
2 cups water
1 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon ground black pepper
1 cup of fresh sweet corn, cut off the cob
2 cups green beans, cut into bite size pieces
1 cup peas (we used shelled sugar snap peas)
1 large zucchini, chopped
1 cup cabbage, cut in thin strips

Instructions:

1. Heat two tablespoons olive oil in a large soup pot.
2. Add carrots, celery, potatoes, onion and garlic and saute for a few minutes until vegetables begin to become tender.
3. Add the diced tomatoes, chicken broth, water, salt, pepper, and Italian seasoning. Stir well and bring to a simmer.
4. Simmer uncovered for about 25 minutes. Then add the corn, green beans, peas,  zucchini and cabbage. Bring back to a simmer and continue cooking about 10 minutes, until all the vegetables are tender–be careful not to over cook them.
5.  When the soup is finished cooking, add additional seasonings to your taste (we add cayenne pepper for a little heat).

Serve immediately or freeze to enjoy in the middle of winter.

Enjoy!

Mary and Jim

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Homemade Vegetable Soup Recipe

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Ingredients

• 3 carrots, diced
• 2 ribs of celery, diced
• 2 medium potatoes, diced
• 1 medium onion, diced
• 1 large clove of garlic, minced
• 4 cups of diced tomatoes
• 2 1/2 cups chicken broth
• 2 cups water
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1/2 teaspoon ground black pepper
• 2 cups green beans, cut into bite size pieces
• 1 cup peas, we used shelled sugar snap peas
• 1 large zucchini, chopped
• 1 cup cabbage, cut in thin strips

Instructions

1. Heat two tablespoons olive oil in a large soup pot.
2. Add carrots, celery, potatoes, onion and garlic and saute for a few minutes until vegetables begin to become tender.
3. Add the diced tomatoes, chicken broth, water, salt, pepper, and Italian seasoning. Stir well and bring to a simmer.
4. Simmer uncovered for about 25 minutes. Then add the corn, green beans, peas, zucchini and cabbage. Bring back to a simmer and continue cooking about 10 minutes, until all the vegetables are tender--be careful not to over cook them.
5. When the soup is finished cooking, add additional seasonings to your taste (we add cayenne pepper for a little heat).
6. Serve immediately or freeze to enjoy in the middle of winter.

Notes

Recipe courtesy of Old World Garden Farms

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g