Summer Vegetable Soup
Today I pulled out of my freezer left over rump roast I had put back for just such an occasion as well as a bowl I store in the freezer keep adding left over veggies to for soup. There wasn't much in my freezer bowl just a few roasted carrots. I also pulled out some frozen stock made earlier.
I scoured my refrigerator and found green beans and corn on the cob from Sunday. After cutting off the corn I added all I had gathered to the soup kettle. There were fresh carrots, zucchini, celery and turnips as well as *garlic and parsley from the vegetable drawer. There were potatoes and onions from the bin. In the deep freezer I found packaged frozen peas and Lima beans to add. I pulled a dried hot pepper from storage and stirred all of the magic together with about 1 t. of salt. 1/2 t black pepper, 1 t. sugar and 2 quarts of tomatoes I had canned from last summer. After tasting and stirring the soup I added a quart of water and 6 beef bouillon cubes to fortify the broth.
Needless to say I didn't really measure a thing. I just used what I had and what looked and tasted right.
We have a healthy, low fat, inexpensive and tasty kettle of soup. My granddaughter Emily will be happy it is her favorite soup and I promised to give them some too!
*Many times a recipe calls for a lot of garlic so I drop a bunch of cloves into boiling water and peel a good supply. What I don't use that day I store in a small glass jar. I do not refrigerate fresh garlic.