Winter Garden Soup

Right before our recent ice storm, I gathered some greens from our winter garden. I decided that the perfect thing to make with my small harvest would be some wonderful Winter Garden Soup, which is one of my favorite soups. I had gathered some kale, and cabbage from the garden, then I added some onions, potatoes and some of the canned stewed tomatoes that I had canned last summer. Of course I added some seasons that we love in our soup. It was a delicious soup and we were able to really enjoy the harvest of our winter garden. 

How To Make Winter Garden Soup

We Start This Recipe With Some 

Fresh Garden Greens From Our

Winter Greens Garden With Recipes

The first thing that I do when I start the soup is peel and dice the white potatoes. You will notice as the recipe goes along that

 I salt and pepper each new layer of the soup. 

I think it is the seasoning that really makes a great soup.

Add the chopped onion's to the 

sauté and continue to season.

Now I am adding my

Garden to Table Canned Stewed Tomatoes

Mix the stewed tomatoes with the onions and potatoes

 cook on medium heat for about 15 minutes.

Chop the cabbage and stir it into the soup mixture. 

Add 1/2 of the broth and mix well.

Cook this mixture for about 15 minutes 

on medium heat.

Now I will add the fresh garden kale and the remainder of the broth. 

After seasoning cook on medium heat for about 10 minutes.

Place the lid on the soup and cook on low for about 30 minutes.

The Recipe

Yield: 12 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Miz Helen's Kitchen

Winter Garden Soup

A garden to table fresh vegetable soup, seasoned to perfection with a great flavor. A great recipe for soup day!

Ingredients

• 2 tablespoons vegetable oil
• 4 cups white potatoes, peeled and diced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 yellow onions, diced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups stewed tomatoes
• 8 cups vegetable or chicken broth, divided
• 6 cups fresh cabbage, large chop
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 cups fresh kale, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon Herbs de Provence
• 1 tablespoon apple cider vinegar
• Garnish with Shredded Gruyere Cheese

Instructions

1. In a large heavy stew pot, heat the vegetable oil and sauté the potatoes, just until they start to turn brown. Season with the salt & pepper.
2. Add the onions and continue to sauté the potatoes. Season with the salt and pepper.
3. Add the stewed tomatoes and stir well.
4. Add 4 cups of the vegetable or chicken broth and stir well.
5. Cook on medium heat for 15 minutes.
6. Add the chopped fresh cabbage to the soup mix. Season with the salt and pepper.
7. Add the remainder of the broth and stir well. Cook for 15 minutes on medium heat.
8. Add the fresh kale to the soup mix. Season with salt, pepper, Herbs de Provence and the cider vinegar. Cook on medium for 10 minutes.
9. Place the lid on the stew pot and cook on low for 30 minutes.
10. For Serving Garnish with Gruyere Cheese

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This Soup Is Ready To Serve

With or Without A Garnish of Cheese

It is so fresh and delicious!

Of course we had some left overs which we will enjoy for lunch today. Our temperature this morning was 20 degrees and plenty cold enough to enjoy this fresh from the garden soup. Thanks so much for stopping by to spend some time with us and we sure hope you will come back to see us real soon!

Peace and Joy

Miz Helen

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