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A winter soup from our garden

You can use onions instead of leeks, but leeks freeze well and I grow a lot leeks.

By Henry Homeyer
Brattleboro Reformer
Feb 12, 2021

Excerpt:

There is something about a bowl of warm soup on a cold winter day that warms the heart and soul as well as filling the tummy. And if the ingredients are from your own garden, the soup tastes even better! Here is a soup I made largely with ingredients from my garden.

This is a vegan recipe, but you can include some of your favorite sausage in it, or cook sausage on the side and add it to your bowl at mealtime if other members of your household don’t want meat.

The quantities listed below are enough for a large pot of soup able to feed six or eight, but they are only intended to give you an idea of proportions. You can cut the recipe in half. Or double it if you have half a dozen ravenous teenagers. Each time I make it I vary the ingredients and spices.

Henry’s Homegrown Winter Soup

4 cups cooked dry beans such as Jacob’s cattle beans or black beans

2 cups leeks

½ cup chopped shallots

2 tbsp smashed and chopped garlic

2 cups chopped kale

5 medium carrots (about 12 oz. by weight)

30 oz. tomatoes, either frozen whole or one large can

1 medium butternut squash (about a pound)

¼ tsp chipotle pepper powder

1 tbsp fennel

1 tsp each oregano and marjoram

2 tbsp tomato paste

1 to 2 cups sweet peppers

2 tbsp finely chopped jalapeno pepper

salt and pepper to taste

Read the complete article here.