Monday, September 5, 2011

Garden Fresh Vegetable Soup


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.


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.

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