Garden Fresh Vegetables

I was out and about yesterday and when I came home, I found this on my doorstep!

Garden Fresh Vegetables on the doorstep!

Amazing garden fresh vegetables just picked from the garden a couple of hours earlier.

These vegetables were grown from the seed, mulched and grown totally organically by Robert’s sister, Shelton, who lives in Boone, NC, up in the mountains.

This explains why she still had broccoli! I was overjoyed at the bounty:

Russet potatoes, garlic onions, red onions, broccoli, green and purple peppers, tomatoes and what looks like a purple tomato, green beans, red cabbage and green cabbage; it is an amazing gift.

Bountiful Garden Goodness

Bountiful Garden Goodness

We had just bought corn, kale, collards, arugula and spinach at the farmers market so we will be eating quite good this week.

Thank you Shelton!

These were just in time for  a cold day in July, needless to say, I made some amazing vegetable soup.

Garden Bounty Vegetable Soup

  • Servings: about 1 gallon
  • Difficulty: easy
  • Print

TIP: Cut all the vegetables about the same size. Use different shapes for visual interest. Remember everything needs to fit on the spoon, not hang over.

Soup Ingredients

Soup Ingredients

  • 1/4 green cabbage, chopped fine
  • 1 large onion, cut into small dice
  • 2 carrots, sliced
  • 3 red potatoes, diced
  • 1 medium zucchini, diced
  • 10 green beans, sliced
  • 2 broccoli crowns, separated into florets
  • 2 large cloves of garlic, smashed
  • 1 can organic diced tomatoes
  • 1 can dark red kidney beans
  • 1 cup lima beans
  • 1 ear of corn, cut it off
  • Enough water to cover the vegetables
  • 1-2 bay leaves
  • 1-2 Tablespoons salt, to taste
  • 1 Tablespoon fresh ground black pepper
  • 1 splash Texas Pete Hot Sauce

Chop it all up, sweat (cook without browning) the onions, carrots and cabbage, once these vegetables are tender, add the rest of the ingredients.

Bring to a boil and then turn down the heat and simmer until the vegetables are done. Adjust the seasonings and serve.

Garden Fresh Vegetable Soup for a chilly day in July

Garden Fresh Vegetable Soup for a chilly day in July

Miso Vegetable Soup

There are times when a nice warm bowl of miso vegetable soup is just the right thing.

Fresh organic veggies for miso soup

Fresh organic veggies for miso soup

This soup is very easy to make and is delicious through and through. I find the warming earthy flavor of miso to be comforting on a very deep level. Sipping the broth just feels nourishing to the core!

Miso Vegetable Soup

  • 1 quart organic chicken or vegetable broth
  • 1 cup chopped cabbage
  • 1 carrot, shredded or sliced
  • 1/4 onion, diced
  • 2 broccoli florets
  • 2 large garlic cloves
  • 1 radish, cut into thin matchstick like pieces
  • 1 scallion, sliced
  • 1-2 tablespoons organic miso

Finely chop the vegetables. I find this size is most compatible with this soup.

Bring the broth to a boil, add the finely chopped vegetables. Simmer until the vegetables are cooked through. Stir in miso until dissolved. Top with sliced scallions and serve.

A spoonful of organic white miso

A spoonful of organic white miso

Re-heat soup gently, as miso will lose many of the wonderful properties  it provides under high heat. Typically, I make just what I want so there are no left overs.

A word about miso: There are many varieties of miso. I prefer the white one which has fewer soy beans ans is mild in flavor.

Miso provides great probiotics which promote a healthy gut, is a source for vitamin B-12 and has all the essential amino acids which makes it a complete protein. However due to the salt level, it is not a great source of protein.

Because miso contains beneficial living organisms, high heat will kill them so stir the miso into the soup just before serving.

Watch for more recipes using miso!

Here is a video all about the making of South River Miso, fascinating to watch and learn.

What I love the most is how they do the process.