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"What To Do With All These Veggies" Soup

Three years ago, Joan shared this recipe with us to show how she "cleans out the refrigerator at the end of the season." It's a conglomeration of vegetables to say the least. But we love this recipe because it demonstrates the ease and versatility of blending vegetables together and personalizing a recipe to your family's personal likes. We hope you enjoy this, too!

Let’s begin:

-    Your choice of vegetables; use whatever you have available (fresh or frozen). Joan says, “I literally start tossing in everything I’m trying to use up from my CSA box, frig, or freezer – corn, green beans, peas, cabbage, potatoes, turnips, summer squash, winter squash, tomatoes, carrots, kale, chard, onion, garlic, garlic scapes, etc.”  Anything is usable, and the more variety of vegetables used, the tastier and more flavorful the result will be. Chop heartier veggies into bite size pieces, mince onions and garlic.

-    Your choice of meat (optional). “I may use leftover cubed or shredded chicken, shredded leftover pot roast, frozen meatballs, etc.”

-    Your choice of shape and size of uncooked pasta (optional).

-    Your choice of beef, chicken, or vegetable broth. Use 1 C of broth for each cup of vegetables in the pot.

-    Your choice of seasonings or herbs – salt, pepper, parsley, basil, etc.

If using a crockpot, put everything in it and set on High for 4-5 hours or on Low for 7-8 hours. If using a stock pot, place everything in it, cover, and cook on medium-low for about an hour.  Oh, so easy. And oh, so good! 

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