Fall Garden Bounty Soup
By Mary McDougall
As the days turn cooler, I like to make soup for dinner. Soups are the perfect one pot meal. All you need for dinner is a hearty soup and a great loaf of fresh whole grain bread. This is also the time of year that many gardens have an abundance of vegetables ready to harvest for your soup. This soup can easily be varied to contain whatever is most prolific in your garden this year. This also reheats well and freezes well.
Prep Time: 25 min
Cook Time: 60 min
Place the water, onion, garlic, carrots, and celery in a large soup pot. Cook, stirring occasionally for 5 minutes. Add tomatoes, broth, beans, and soy sauce. Bring to a boil, reduce heat, cover, and cook for 10 minutes. Add zucchini, cauliflower, and cabbage. Continue to cook for 15 minutes. Add Swiss chard and pasta and cook for an additional 10 to 15 minutes, or until pasta is done. Stir in fresh basil and pepper. Serve hot.