I used my last package of frozen homemade vegetable soup yesterday. I was tired, short on time and had a very hungry husband to feed so I was extremely glad to find it in the freezer.
The minute our bellies were full I thought about reminding you to make sure you have everything you need in the garden this year to make your homemade soup. You’ll be congratulating yourself on a cold day next winter when you’re tired and don’t have to cook because you thought to freeze some soup.
I make soup in a two gallon pot. We get several bowls of soup from the fresh pot and at least 2 or 3 quarts for freezing. I like to use ziplock quart size freeze bags and fill them to capacity.
If you’re fairly new to soup making you’ll be glad to learn you really don’t need a recipe. Just pick out what you like and put it all together. The variations are endless. Lots of folks always add a soup bone or cubes of beef. Many I’ve talked to use shredded cabbage as one of their vegetables.
Here’s what I use:
Tomatoes and lots of them. I scald them, core and take the peel off and fill pot to a little more than half.
Potatoes – about 2 or 3 big ones cut in small 1/4″ to 1/2″ cubes. As with carrots, I don’t like the potato pieces too big.
Carrots – about 3 big ones cut in smaller cubes than the potatoes. For some reason I think carrots overpower the soup if there are too many or if the pieces are too big.
Green Beans – I love green beans in soup but never seem to have enough since I only use the ones that I didn’t pick in time for fresh eating. (If I don’t have them I leave them out.)
Peas – As with beans I use the ones I missed for fresh eating, usually a cup.
Onion – I use one of the very largest onions or several small ones, roughly chopped.
Parsley – a big handful out of the garden. (You can leave it out or use dried which is not quite as good.)
Thyme – fresh is great; dried works too. About 1 tblsp. (if I have it)
Oregano – dried – How much I use depends on how I feel and if I have any on hand.
Simmer for hours until its soup. (Everything will have that soup taste.)
Tip: Take your soup to be frozen out first (and cool) or you may not have anything left to freeze.
Picture: Tomatoes for my soup. (Sorry there’s no picture of soup. Bill and I ate it before we thought to take a picture.)
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