12 October 2010

Harvest Soup

Over the weekend, we were informed that the first frost of the season would be arriving this week (it arrived today), so with this in mind, my wife went and harvested all of our ripe veggies. We had tomatoes, peppers, corn, and another zucchini we inherited, so I figured that the easiest thing to do with them would be to make a soup. With a few purchased items to help balance the flavors, our Harvest Soup was born.



photo of vegetables



This recipe is written as a guide and to give you another option of what to do with the veggies of your final harvest; it's basically a "throw-whatever-you-have-in-the-pot soup." So, use whatever you have in your garden and have fun with it.


What you need...

Tomatoes
Garlic... 6-8 cloves
Onions... 2-large
Carrots... 10
Bell peppers... 8
Corn
Celery
Zucchini
Tomato paste... 12 oz (optional)
Salt... either Kosher or sea salt (for this amount of soup, I started with 1-Tablespoon and adjusted from there)
Pepper
Italian Seasoning
Basil
Oregano
Thyme
Sage
Bay Leaves (Turkish)... 3
Brown sugar
Olive oil (used if you decide to sauté the veggies)
Large Stock pot
Blender
Potato Peeler
Food mill
Baking sheet
Mason jars w/ lids or freezer-safe container (for freezer storage)
Grilled cheese sandwich (to enjoy with your soup)


What to do...



  1. Rinse your Tomatoes

  2. Peel onions and quarter

  3. Using a potato peeler, peel your carrots (this is an optional step, but I like to do it) and cut into sections

  4. Cut the tops off the peppers and cut then length-wise

  5. Remove the seeds, scrape smooth and dice

  6. Take zucchini and remove seeds and dice

  7. Dice onions

  8. Remove corn from cob

  9. Dice celery

  10. Take the bulbs of garlic and mince

  11. This is optional: Sauté onions, garlic, celery, peppers, and carrots (be sure to season while you sauté)

  12. Add tomatoes and veggies to the pot(s)

  13. Using potato masher, mash veggies as necessary (the tomatoes will provide all the liquid you will need)

  14. Turn the stove to medium heat and add the bay leaves (3), salt, pepper, Italian seasoning, sage, oregano, thyme, and basil to the pot

  15. Bring to a boil then reduce heat and simmer for one hour, stirring occasionally

  16. Allow to cool partially

  17. Mash those veggies, again

  18. Using a ladle, place veggies into the blender

    • CAUTION...Only fill to halfway or a little less. The mixture is hot and when you turn the blender on, it will expand and try to fly out of the top

    • Place a towel over the lid of the blender (this will help prevent the soup from redecorating your kitchen)


  19. Pour blended mixture into a food mill and process over a big bowl

  20. Repeat processing until done

  21. If soup is too watery, add tomato paste to thicken

  22. Taste soup and season with salt and brown sugar as needed

  23. Place in mason jars or freezer safe container

  24. Once cooled, transfer to freezer



This is the finished product...

photo of finished soup


Starting to transfer to storage containers...

photo of finished soup



Part of the mess it made...

photo of the dirty dishes

For Service...


  1. Thaw your soup and place in microwave-safe bowl

  2. Add a touch of cream or sour cream (what I add) to your soup and mix

  3. Heat and enjoy


For a great Almond Orange Chicken recipe, please drop by Auntie E's Kitchen and visit.

4 comments:

  1. Just look at all those wonderful fresh vegies. Yum. And homemade soup sounds super. :)

    ReplyDelete
  2. Looks like the perfect way to warmup on these colder fall nights!

    ReplyDelete
  3. Ann: It was the fastest way to process everything. Thank you, it turned out really good and the zucchini gave it a very creamy texture.

    BeadedTail: That is for sure! Throw in a grilled cheese sandwich and I am happy :)

    ReplyDelete
  4. this sound good. I will need to try it.If you want stop by Thursday's the PotLuck Club and link this up. It would be great as a weekend meal.

    ReplyDelete

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