This recipe is a delicious way to use up veggies still in the freezer before the coming harvest. Of course, it could be made with all fresh vegetables as well. Seasonings could be varied for variety. How about a curried version?
From the freezer
1 gallon ziplock sliced zucchini
2 cups chopped onions
Half of a 1-gallon ziplock frozen tomatoes
Fresh ingredients
1 quart homemade chicken broth
2-3 cups chopped cabbage
8 ounces sliced mushrooms
olive oil
salt
dried thyme leaves
Heat oil in a soup kettle and saute’ the onions. Add a partially defrosted gallon bag of zucchini. Slip the skins off the tomatoes as they defrost, and add to the soup kettle.
Cook until zucchini is soft. Puree the soup with an immersion blender.
In a separate pan, saute’ the cabbage in oil. Set it aside and saute’ the sliced mushrooms in oil. Add these vegetables to the soup pot and continue cooking for another 5-10 minutes. Season with salt and dried thyme.
Note: You can clean out the vegetable drawer of the refrigerator with this recipe. Just decide which veggies will be pureed and which you will leave chunky.
2018