This soup can be made with garden or farm market fresh vegetables, vegetables you canned during summer months, leftovers or store purchased.
Making a large pot of soup at
one time leaves enough leftovers to heat up on a cold snowy day when you are
short on time.
Canning the soup will be
even handier to quickly heat and serve for a quick meal after a day playing in
the snow or hiking.
Tip:
Here’s a great tip a
friend gave me. Anytime you have
leftover vegetables from a meal, simply store them in a Ziploc freezer
bag. Keep adding different leftover
vegetables until you have enough to make a pot of vegetable soup!
And don’t be afraid to add
different types of vegetables like squash, cabbage, peas or lima beans. Each will add their own distinct flavor to
the soup.
