Garden Fresh Vegetable Soup

2011-9-5

Garden Fresh Vegetable Soup

These are just some of the gorgeous vegetables with which two families from church blessed us this past Sunday, yesterday. I got everything from zucchini to two different kinds of potatoes to two different kinds of onions. Decided to make a hearty soup out of everything except one of the vegetables. I also had a some cooked beans, the beans of which also were home grown by a friend's mom.

These vegetables need to be enjoyed, before this very pregnant mommy decides that energy is non-existent and is rendered incapable of doing anything in the kitchen.

2011-9-4

In a pan with a bit of olive oil on lower medium heat, I cooked the onions. Once the onions were almost done, I dropped in the potatoes, cut into little chunks or squares, along with some water. Cook the potatoes until done.

Throw all the other vegetables, peeled (where ever appropriate or desired - carrots, cucumbers, etc.) and cut, into a pot. I used water exclusively as the broth. Once the vegetables have been cooking, they form a rich flavored, mouthwatering broth. The spices and flavoring I used for the soup included:

• sea salt
• freshly ground black peppercorns
• a few hints of cinnamon
• some Hungarian paprika
• a bit of soy sauce (just a bit)
• a few drizzles of Worcestershire sauce
  

I dropped the cooked beans my friend gave me after everything else was tender. I'm not sure what all went into cooking those beans. Some bacon, I believe, was dropped into cooking them; so, the soup cannot qualify as vegetarian.

Cook the soup for awhile to allow the various flavors to spread. Then it's ready to serve. I enjoy my soups with rice, over rice.