What's-in-the-Garden Soup

    

There are two times each year when I find myself with tiny vegetables, or tiny amounts of vegetables. The first is early, when I’m getting impatient to harvest something. Some baby spinach, or fingerling carrots, or maybe the earliest snap peas. Then at the end of the summer, there may be some ripe tomatoes, a stray zucchini or crook neck squash, some green beans, and maybe a bell pepper, just turning color. Either way, there are small amounts of several wonderful varieties.

 

The main garden has only been in for a week or so. The plants that came in from Jordan's school fund raiser were healthy and strong, and have been growing rapidly. As always, I'm impatient for results. We moved the garden this year, from the planter boxes in the back to the un-used flower bed in front of the house. It's not a large space, but it will get all day southern exposure. Soon, there will be flowers on the tomatoes, peppers and squash.

 

The peas are growing, beginning to climb the string trellis, and the chard is starting to show color. The slugs have been enjoying some of Jimmy's beer, and have been staying out of the garden. Just a couple of days ago, I found myself harvesting the first of the broccoli florets. The kids were leaving for a week, and the broccoli was ready to bolt. There was barely a serving, but enough for Jordan and Connor to each have a few bites.

 

 "Those are out of your garden," I said to them, "What do you think?"

  "Dee-licious!" Connor declared. Broccoli has always been his favorite veggie, and everything tastes better when you grow it yourself.

 

When there is not enough of any one thing to use alone, combine them all to make a wonderful vegetable soup. I don’t think I’ve made this the same way twice, but it’s always gotten good reviews from my family. It’s very light, and appropriate even for a summer supper. The herb combination will depend on your taste. Be wary of too much cilantro or thyme. A little of either goes a long way. Basil, marjoram, parsley, or savory are milder. 

 

What's-in-the-Garden Soup 

Serves 4 to 6
1 quart chicken or vegetable broth

2 or 3 ripe tomatoes, diced or 1 can diced tomatoes in juice

1 small onion, minced

1 carrot, thinly sliced

1 stalk celery, diced

3 or 4 baby red potatoes, quartered if necessary

1 cup green and/or wax beans, cut into 1 inch pieces

1 small "summer" squash (zucchini, crookneck, etc.) thinly sliced

1 small sweet pepper, any variety, seeded and diced

1 small hot pepper, seeded and diced (optional)

1 clove garlic, minced

1 tbsp. butter

1 tbsp. olive oil

¼ cup chopped, assorted fresh herbs or 1 tbsp. dried (parsley, basil and marjoram)

Salt, pepper

 

Heat oil and butter in a stock pot to medium high. Saute onion until golden brown. Add carrots, celery, peppers and garlic and saute for a minute or two. Add tomatoes, beans and broth. Season with salt and pepper. Stir well. Bring to nearly a boil. Add the squash. Lower heat and simmer for 15 minutes. Stir in potatoes and summer squash and cook 15 minutes longer or until vegetables are all tender. Stir in herbs and adjust seasonings.