The Fall Garden and Her Vegetable Soup

The peak of gardening has passed, but there are still plenty of things to be seen, done, and harvested this time of year.

For example, it’s the perfect time for planting garlic to be harvested next summer.  Isn’t it beautiful that each little clove will turn into its own bulb of delicious goodness?! The ones I’m planting below I actually found clumped together as a whole bulb…not sure how I left that in the garden, but I just carefully separated each little section and planted them to grow on their own.

The mums are out in full force, and there are still some roses that grace the side of the house with their multitude of colors.  I try to bring some in each week to lighten the table.

There are still vegetables coming in to be harvested — much of this particular day’s crop inspired me to make a fall soup.

And wow, what a soup it was — packed with flavor, hearty, and rich with color! The recipe comes from “An Ohio AgriGuide” edited by George W. Cormack.

Ingredients:

  • 2 leeks, white part
  • 1 large potato, peeled
  • 1 small onion
  • 2 stalks celery
  • 12 green beans (I also included some of other colors)
  • 1 medium zucchini (I used a patty pan squash)
  • 2 carrots, peeled
  • 4 medium garlic cloves
  • 6 Tbs. butter/oil
  • salt
  • 3 Tbs. water
  • 4 to 6 ripe tomatoes, seeded
  • 30 basil leaves
  • 1/2 Tsp. black pepper
  • 2 quarts stock

Directions:

  1. Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4″ diced cubes.
  2. In a 6-quart stockpot, combine 3 Tbs. of butter/oil with the water.  Add the vegetables and saute over medium-low heat until all the water evaporates. Do not brown the vegetables.
  3. Add the stock and bring to a boil.  Cook at a gentle boil for 30 minutes.
  4. Meanwhile, in a food processor, put the tomatoes, basil, garlic, and remaining butter/oil together and pulse until pureed.
  5. Stir the puree into the cooked soup. Do not let the soup return to a boil.  Season to taste with salt, pepper, and a touch of Tabasco if desired.  (We decided to grate a bit of parmesan cheese on top for our finishing touch rather than Tabasco.)

So very delicious! And this made plenty for dinner, lunch the next day, and I even froze a few portions for later.

In closing, I must share this squirrel photo. I came upon this little guy seemingly in the midst of deep meditation — foot up, acorn in mouth, not moving at all. I got very close to him before he finally scampered away. Funny!

(This post may be found on any of these blog hops, including Frugal Ways Sustainable Days.)

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One thought on “The Fall Garden and Her Vegetable Soup

  1. Hi Christine, I’m Anne from Life on the Funny Farm (http://annesfunnyfarm.blogspot.com), and I’m visiting from Farmgirl Friday.

    Is there anything better than a homemade soupl made from homegrown vegetables? Especially on a cool fall evening? I think not. This looks great, thanks for sharing!

    Anyway, it’s nice to “meet” you! Hope you can pop by my blog sometime to say hi…

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