All-Day Vegetable Soup
This was my “labor” on Labor Day!
I make All-day Vegetable Soup on the first cold day in the fall with the freshest vegetables from my garden or the farmer’s market if I’m out of something. A big pot of soup simmered all day tastes different from a small pot of soup cooked an hour or two.
It’s also a great day to make bread because it will rise beautifully with the steam and warmth from a big pot of soup.
Use the big canning pot that holds five gallons of liquid, add two gallons of stock you’ve made over the summer from simmering vegetables, or just use plain water.
Add, to taste:
- garlic (I use a whole clove)
- onion, white or yellow, one or two large ones
- six stalks chopped celery, reserve tops for later
- 3 lbs. chopped tomatoes
- four cups chopped carrots
- four cups chopped potatoes
- four cups green and/or yellow beans snapped in 1-inch sections
- whole small head of cabbage or half large, chopped
- four cups slice zucchini
- fresh corn kernels from four ears of corn
- four cups fresh peas
- four cups chopped broccoli
- four cups chopped cauliflower
- anything else you have on hand: turnips, parsnips or other root crops, brussels sprouts, collard greens, kale, mustard or other greens whatever you want in your soup
- two cups of dried beans, can be all the same but I use a little of each kind of dried bean I have in the kitchen: kidney, pink, great northern, navy, lima, etc.
- chopped fresh herbs like parsley, tarragon, thyme
Reduce to simmer. Add dry beans.
Add chopped vegetables one by one, beginning with the firmest, like carrots, and ending with the greens.
Simmer at least two hours past the last vegetable added.
Add chopped fresh herbs, simmer one half hour more.
Let sit, covered, for about an hour.
Eat several bowls.
Let cool completely, which can take hours depending on how much you made.
Can in pressure canner or freeze in freezer containers.
Open a jar in January and remember summer.