Last Of The Garden Soup Recipes

LAST OF THE GARDEN SOUP

Last of the garden soup image

All most any veggie will work just a way to use up the last of them.I have been known to even add a beef or chicken boullion cube to the jar at supper time for a change of flavor.

Provided by charlene graham @cookinglongtime

Number Of Ingredients 9

Ingredients

1 quart(s) celery,chopped
1 quart(s) onions,chopped
1 quart(s) carrots,chopped
1 quart(s) cabbage,chopped red or green
1 quart(s) water
4 quart(s) tomatoes,peeled
3 tablespoon(s) canning salt
2 tablespoon(s) sugar
- any thing of you like in the same family of veggies

Steps:

Clean and chop the first 4 ingredients add water cook 20 mins.Next add the tomatoes,salt& sugar boil 20 mins.If you add more vegetables add more water.
Fill your jars leaving 1/2 inch head space run a plastic knife along the inside of jar to remove air bubbles.Water bath canner add 1 tesp. white vinegar to water in canner
Process qts. 30 mins. Process pts. 20 mins

GARDEN VEGETABLE SOUP

Garden Vegetable Soup image

For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.

Provided by Alton Brown

Categories main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice

Steps:

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

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