Garden Vegetable Soups

Summer garden vegetables lend themselves well to fresh soups that can be eaten right away, sent to work as lunches, or frozen for later. I like to make big batches of soup so I can have leftovers. Most of these soups taste better the next day.

Taco Soup: This is a family favorite that is requested by my nieces and nephew every time they visit. I love that the vegetables and spices alone give this soup it's wonderful flavor. It is especially good when served with hot corn bread or quesadillas.

Ingredients:

1 large yellow onion chopped

2-3 cloves garlic

1 tablespoon canola oil

6 cups pureed tomatoes - overripe, slightly mushy, tomatoes provide the best flavor. (If you like, you can also add some chopped tomatoes). Or 2 cans crushed tomatoes plus water to make 6 cups

1 large bell pepper cut into long strips (or the equivalent in other mild peppers that you have on hand).

1 cup fresh chopped green beans or one can green beans

1 crook neck or yellow paddy pan squash, chopped

1 can black beans or 2 cups cooked black beans

2-3 tablespoons dried oregano or one bunch fresh oregano chopped

2-3 tablespoons cumin

1 tablespoon salt

1 cup fresh corn kernels or one can corn

Saute the onions and garlic with the canola oil in the bottom of a 6 quart sauce pan over medium heat until the onions are translucent and slightly brown around the edges. Add the rest of the ingredients. Stir thoroughly. Bring to a boil over high heat. Reduce heat to medium low and simmer for about 30 min or until the green beans are tender. Serve topped with cheddar cheese or sour cream.

Tip: Garden tomatoes can be more acidic then canned. If the soup turns out to acidic, add 1-2 tablespoons of sugar to tame.

Tip 2: Sometimes pureed garden tomatoes can be a little short on flavor when cooked into a soup. If your soup doesn't have a strong tomato base, add one can tomato sauce.

Fresh Garden Chili:

1 large yellow onion, chopped

5-6 cloves garlic, crushed

1-2 tablespoons canola oil

6 cups pureed tomatoes - overripe, slightly mushy, tomatoes provide the best flavor. (If you like, you can also add some chopped tomatoes). Or 2 cans crushed tomatoes plus water to make 3 cups dry pinto beans, rinsed

2 large bell peppers, seeded, deveined, and chopped

2 anaheim peppers, seeded, deveined, and chopped

2 jalapeno peppers; seeded, deveined, and chopped

1 bunch fresh oregano, finely chopped, or 4-5 tablespoons dried oregano

2 bunches fresh cilantro, finely chopped, or 4-5 tablespoons cumin

2 tablespoons salt

2 cups corn kernals or one can corn

Saute the onions, garlic, and canola oil in the bottom of a large stock pot over medium heat until the onion are translucent and slightly brown around the edges. Add the tomato puree, peppers, oregano, salt, and cilantro. Bring to a boil over high heat, then cover and reduce to medium low heat and simmer for approximately 4 hours until the pinto beans are done. Add corn and simmer for 10 minutes more until corn is done. At this stage, taste the chili and add more spices if necessary.

Serve the chili topped with cheddar cheese, sour cream, shredded chicken, chopped tomatoes, chopped peppers, chopped avacados, pico de gallo, lime slices, or hot sauce. Serve with tortilla chips, tortillas or fresh corn bread.

Tip: Garden tomatoes can be more acidic then canned. If the soup turns out to acidic, add 1-2 tablespoons of sugar to tame.

Tip 2: Sometimes pureed garden tomatoes can be a little short on flavor when cooked into a soup. If your soup doesn't have a strong tomato base, add one can tomato sauce.