When the veggies start getting ahead of you, cook up a batch of soup starter and freeze in packets for future meals.

Important:  Use a large saute pan with plenty of surface area.  Slowly cook each veggie before adding the next to ensure a rich, flavorful mixture.  Cooking too much at once releases a lot of water which will end up boiling your vegetables and will not bring their natural sweetness forward.

Soup Starter

Saute’:

• 1 large onion-diced  Once it smells sweet and is very well cooked
• Add:
  • 6 Diced carrots  Cook until they begin to turn golden.
  • Add:2 med summer squash-julienned (about 10-12 cups)  Don’t stir, just let them cook on top of the other veg.
  • After 5 minutes, fold in and cook another 5 min.
  • Add:4-5 cups cubed ripe tomatoes (saucing tomatoes work great)  Leave the skin on, but remove the core.

You can stop here and cool the veggie mixture or:

• add some thinly sliced cabbage.   4-5 cups.
• Freeze for future soups.

Winter dinner idea:

• Cook 1 lb hamburger or sausage
• Add: 1 qt of homemade stock (chicken or beef or veg)
• Add 1 qt of “soup-starter
• Cook grain or pasta separately.  Serve a scoop of pasta in the bottom of the bowl, pour hot soup over the top and watch for smiles.

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