I had to repost this...not sure what is going on but in trying to type a new post my older posts were deleted (even though they show up in editing). Xanga must be doing something in the background...Cat
(Soup Display 1, 2, 3 & 4 by Consuelo Gamboa at Art.com)
We have been so very blessed to have family and friends bringing us fresh produce from their gardens. Blueberries, blackberries, peaches, zinnias (I love zinnias), squash, cucumbers, tomatoes, corn, onions, kohlrobi...eggs and fresh spring water can be added to this list as well. Many times we will find little blessings packaged in leftover grocery bags on our front door step...left by angels or at least we think so anyway...bringing us their summer harvest. We love the fact that what we have received was home grown, tended by their own hands and picked just at the right time...there is nothing better than fresh and to know where it came from. Much love and time went into what they have produced and I am so very thankful to be blessed with such thoughtful friends. We have enjoyed many a meal from your gardens! Thank you all!
I love soup even during the summer it is by far one of my favorite meals and so easy to make especially if you are receiving little gifts on your front porch step. You only need one pot/Dutch oven to cook with and it can used to serve as well. This makes for easy clean up and less time spent in the kitchen especially during the summer heat. Soups are quick and easy to make, healthy and can be frozen for later use. During the winter or cooler months, I will make several batches of vegetable/chicken/beef broth to use for cooking for the summer months when the thought of cooking in a hot kitchen is not where you want to be. If you have not prepared any soup stock beforehand...try making the stock early in the morning to avoid the heat.
I can't tell you how many times I hear ladies tell me that they just don't have the time to prepare fresh meals. I'm telling you you can and in all honesty does not take that much more time than opening a premade box of fortified, modified and genetically altered food(?) than it does to use fresh ingredients. I also know for some it is that they just don't know how or have never been taught. For those living close by...I will be more than glad to show you how - just let me know! 
I grew up having meals prepared for me most of my life and was not really every allowed in the kitchen...I had to learn the hard way and made many a mistake along the way but I sure have enjoyed learning and laughing at my many faux paus. Remind me to tell you the story about when I made fish soup. Better yet...it is much funnier when Blaine and the children tell you about the infamous fish soup. Know that mistakes will be made along the way but allow yourself for that and use them as learning experiences. Actually, I have come up with some new recipes from those mistakes that my family loves...who knew?! The thing is...you have to be willing to give it a go!
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"A failure establishes only this, that our determination to succeed was not strong enough."
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John Christian Bovee |
Aprons ready?
(Aprons Print by Carol Paulsen at Art.com)
Yes?! Let's go...
Basic Soup Recipe
1 tablespoon olive oil
1 cup sliced onions
2 - 3 cloves of garlic, minced
(fresh garlic is so very important to your health and I try to incorporate this in almost every evening meal)
3/4 cook ham (about 4 ounces)
3 cups fresh corn kernels (about 5 ears)
2 or 3 fresh tomatoes, chopped or diced
(I do not take the seeds out...it all goes in so that nothing goes to waste)
1/2 teaspoon of sea salt
15 ounces navy beans
(Use whatever you have on hand. When using dry beans, cook them in ham hock, leftover ham or leftover bacon grease to give them a nice flavor. Doing this makes the whole house smell nummy!)
14 ounces of chicken broth
(remember that veggie/chicken broth we made back in February? Aren't you glad you took the time to make it?! Now you have homemade broth to use in your soups!)
(add or replace with any veggie leftovers you may have in the freezer, rice or meat)
Heat oil in a Dutch oven over medium heat. Add onions, garlic and ham, and cook 3 minutes, stirring frequently. Stir in corn and remaining ingredients. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated.
This will make 6 servings of about 1 1/2 cups each.
I usually double this recipe or any basic soup recipe so that I can save some to store in the freezer for later. Serve your soup with a fresh salad and bread. Carolyn (mother-in-love) had brought over some fresh rye bread from a bakery here and I cut the bread up into cubes, placed on a baking sheet, sprinkled olive oil and some herb seasonings and baked until they were dry. They made the best croutons to place on top of the soup and sprinkled with fresh cheese...Mmmmmmm!
Soup is a wonderfully balanced meal and will not only fill you up but keep you satisfied for a longer period of time. There is not too much meat but enough to give you the protein you need. Have fun experimenting with mixing the veggies around a bit. Think about the color of your soup by adding red, green or orange peppers. You can't go wrong with making soup...well...there is the fish soup I made...believe me when I say that was a definite culinary experience!
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"Failure is simply the opportunity to begin again, this time more intelligently."
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-- Henry Ford
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Bon Appetit!
