Vegetable Soup Recipe Captures Fresh Garden Flavor

One of the rewards of vegetable gardening is being able to enjoy the fruits of your labor year round. In late summer when you’re surrounded by fresh produce from your vegetable garden, it’s hard to remember that in just a few months you’ll be craving garden goods. Take time during harvest to make a vegetable soup recipe that can be frozen or canned and enjoyed later.

There are very few absolute rules to follow when making soup. Simple garden soup recipes consist of flavored broth, as many fresh vegetables as you want to include and herbs and spices for flavoring. Try the basic recipe below. Experiment with the broth choice, the combination of vegetables and the flavoring.

To can soups made with fresh vegetables follow a recipe from your favorite cookbook. Don’t overcook the soup before canning. The vegetables should still be fairly crisp when you ladle the soup into jars for processing.

Frozen soup will last up to three months in the freezer. If you want enjoy soup made from your garden vegetables later in the winter while your perusing a seed magazine, freeze or can the vegetables separately or make home-canned garden soup.

Simple Fresh Garden Soup

• 1 Tablespoon Butter
• Cup Chopped Onion
• 2 Sliced Carrots
• 2 Garlic Gloves, Minced
• 3 Cups Broth (vegetable, chicken or beef)
• 2 Cups Peeled, Chopped Tomatoes
• 1 Cups Whole Kernel Corn
• 1 Cup Peeled, Cubed Potatoes
• Cup Cut Green Beans
• 2 Sliced Carrots
• 2 Stalks Sliced Celery
• Teaspoon Dried Basil
• Teaspoon Dried Oregano
• Teaspoon Salt

Melt butter in a Dutch oven. SautŽ onions and carrots for five minutes. Add remaining soup ingredients. Bring soup to boil. Cover and simmer for until vegetables have the desired texture. Enjoy some soup now and freeze some for later.

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