Garden Vegetable Soup

Happy Friday, y'all!

For me, soup is one of those comfort foods. It takes me back home to my grandmother's house because we used to make soup almost every Saturday. She always let me help her make it, except I wasn't allowed to use a knife. She did the knife parts which was fine with me. I was afraid I would cut myself. Now when I make soups like this I go right back to a stool in her kitchen without a care in the world. Do you have a food that takes you somewhere else? A food that every time you eat it lets you relive a particular time in your life? I'd love to hear about them!

Last weekend, my husband's friends came into town for his fraternity's Founders' Day which means I was by myself pretty much all day Saturday. Not cooking for my man means all VEGGIES for me, and I can finally eat SOUP! My husband doesn't like soup too much during the colder months and much less during the summer. Not me though. I could eat soup every meal of every day.
So, I took this opportunity to make a big 'ol steaming pot of vegetable soup using in season veggies. I had already put up most of these veggies in the freezer, so I just dumped the little zippy bags into the pot.

Garden Vegetable Soup 

(Don't be intimidated by the long list of ingredients. I guarantee you probably have most of these in your pantry)

1 top-zip sandwich bag full of sliced okra
1 top-zip sandwich bag full of zucchini, quartered
1 top-zip sandwich bag full of yellow squash, quatered
1 top-zip sandwich bag full of diced tomatoes with juice (may substitute a 15 oz can of diced   tomatoes in juice)*****
1 stalk of celery (I will probably increase this next time)
1 can corn
4 shakes Louisiana hot sauce
4 shakes Worcestershire sauce
1/2 tsp cinnamon
1 bay leaf
1 can tomato soup
1 can water
1/3 cup red wine (I used a red wine makers' blend)
2 TBSP sugar
3 TBSP cider vinegar
1 1/2 TBSP chopped dried onions
1 TBSP dry parsley
1 tsp chili powder
1 tsp dried thyme
3 large carrots
5 potatoes, diced
pinch red pepper flakes
palmful of garlic salt
palmful of black pepper

Since my veggies were frozen, I just threw them all in the pot to let them start thawing. I turned the eye on Med-Low for just a bit with the lid on to quicken the thawing process. To make this meal a bit quicker, it wouldn't hurt to throw everything in the top until the potatoes and carrots are finished.

 Next I added the root vegetables. (not the corn)

Next I added the wine, tomato soup, and a can of water. (The cucumber and lemon snuck into the picture. I'm sure you know what divas they can be.) To be honest, the wine was an after thought. It has been sitting on my counter for quite a while, and I didn't want to throw it out. Thankfully this came along, so I didn't have to be wasteful!

Add your spices and the rest of the ingredients (hot sauce, etc.), and you're ready to go!

Let your soup simmer for a while just long enough to let the flavors deepen. Something special happens with the cinnamon in there. You know it is done when the potatoes and carrots are fork tender.

YUM!

 Add the corn right before you take it off the heat and you're done!

I really surprised myself with the broth. I like a tomato-y broth, and that's what I got. It was sweet and spicy at the same time and had a nice warmth to it that just warmed me up like it was Christmas morning. 

Next time I make this I may try  simmering the potatoes and carrots in the broth until they are almost done then adding the rest of my veggies. The first time I made it I enjoyed it a lot but I thought the vegetables had lost some of their crunch. This could be from either being frozen or cooking them for so long. I'll definitely shorten the veggie cooking time next time. Other than that, I don't think I'd change a thing.

I didn't keep up with how much this whole pot of soup costs. All of the frozen vegetables came straight from my grandparents' gardens, and the other ingredients may total up to about $5.00. Even if you had to buy all of the vegetables, I don't think your cost would be any higher than $10.00. This recipe was about 6-8 servings which comes out to a little over $1.60 per serving (using a total cost of $10).

****For the tomatoes, if you want a super easy way to put up your own tomatoes, see Christy Jordan's post on Southern Plate. 

Have exciting plans for the weekend? I am getting to make a pretty cake for my husband's fraternity this weekend. Rush starts next week. I'll be sure to let y'all know how it goes. 

Have a wonderful weekend, and remember that pretty is as pretty does!

-McKenzie