- - http://www.summerinajar.com -

Soup Starter


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


  • 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.

Back to The Cascading Kitchen

Make sure to view this in desktop mode for all the details.