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...
Garlic... 6-8 cloves
Bell peppers... 8
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)
Bay Leaves (Turkish)... 3
Olive oil (used if you decide to sauté the veggies)
Large Stock pot
Mason jars w/ lids or freezer-safe container (for freezer storage)
Grilled cheese sandwich (to enjoy with your soup)
What to do...
- Rinse your Tomatoes
- Peel onions and quarter
- Using a potato peeler, peel your carrots (this is an optional step, but I like to do it) and cut into sections
- Cut the tops off the peppers and cut then length-wise
- Remove the seeds, scrape smooth and dice
- Take zucchini and remove seeds and dice
- Dice onions
- Remove corn from cob
- Dice celery
- Take the bulbs of garlic and mince
- This is optional: Sauté onions, garlic, celery, peppers, and carrots (be sure to season while you sauté)
- Add tomatoes and veggies to the pot(s)
- Using potato masher, mash veggies as necessary (the tomatoes will provide all the liquid you will need)
- Turn the stove to medium heat and add the bay leaves (3), salt, pepper, Italian seasoning, sage, oregano, thyme, and basil to the pot
- Bring to a boil then reduce heat and simmer for one hour, stirring occasionally
- Allow to cool partially
- Mash those veggies, again
- 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)
- Pour blended mixture into a food mill and process over a big bowl
- Repeat processing until done
- If soup is too watery, add tomato paste to thicken
- Taste soup and season with salt and brown sugar as needed
- Place in mason jars or freezer safe container
- Once cooled, transfer to freezer
This is the finished product...
Starting to transfer to storage containers...
Part of the mess it made...
- Thaw your soup and place in microwave-safe bowl
- Add a touch of cream or sour cream (what I add) to your soup and mix
- Heat and enjoy
For a great Almond Orange Chicken recipe, please drop by Auntie E's Kitchen and visit.