Garden Soup I
By Yankee Magazine|Sep 05 2007|
Use up an abundance of vegetables from your garden with this soup. The choice of what to include is yours, but adjust cooking times when vegetables are added to keep them from overcooking.
Yield
Serves 6-8
Ingredients
2 quarts chicken or beef stock
1 teaspoon chopped basil
2 cloves garlic, chopped
5 peppercorns
1 bay leaf
1 cup green beans, cut into 1-inch pieces
2 carrots, peeled and sliced
1 zucchini, sliced
2 tomatoes, peeled, seeded, and chopped
1 onion, peeled and chopped
Yogurt or sour cream
Instructions
Pour stock into soup kettle. Tie basil, garlic, peppercorns, and bay leaf in cheesecloth and add to stock. Bring to a boil, reduce heat, and simmer 20 minutes, partially covered. Add beans and carrots, and simmer 10 minutes. Add zucchini, tomatoes, and onion, and simmer 10 minutes longer. Remove cheesecloth. Garnish with yogurt or sour cream.
