My grandmother, Kay (yellow apron), with her second husband.
The woman in the flowered apron is my other grandmother, Thelma.
Kent left behind a fabulous vegetable soup recipe which my family has adopted and cherished as it would any heirloom. What follows is my version of Kent's Vegetable Soup Recipe.
I cook it at least once every 6 weeks to empty out the produce drawers, clean off the counter tops and use up excess garden or CSA produce. Though the recipe I inherited called for canned beans and the like, it - like all good things - has adapted. This recipe relies on seasonal vegetables and provides leftovers for a week.
Last night's iteration of Kent's soup - with purple potatoes, butternut squash and broccoli.
KENT'S (Modified) VEGETABLE SOUP
* All measurements are approximate. I've got produce to use up!
Total Cook Time: 90 minutes
2-3 large carrots, sliced
2-3 potatoes or sweet potatoes, cubed
1 large onion, chopped
2-3 stalks of celery, sliced
2-3 cups chopped seasonal vegetables (squash, broccoli, peas, green beans, greens, corn)
2 cups of chopped tomatoes (in season) or 1/2-1 cup pasta sauce, salsa, tomato paste
2-3 cups cooked or canned beans
3 tablespoons fresh herbs or 3 teaspoons dried herbs (parsley, basil, oregano, etc)
2 tablespoons apple cider vinegar
5 cups broth (use cheapskate broth recipe here for more decluttering/savings)
1 cup uncooked barley or pasta, cooked rice
1 teaspoon each sea salt and pepper
Add all ingredients except for peas, greens, cabbage or starch (barley, rice, pasta) to stock pot. Cook on medium heat for 30 minutes.
Reduce heat to low after first 30 minutes. Cook or an additional 60 minutes. Add barley and any greens, peas or cabbage when there is 20 minutes of cooking left. If you are adding uncooked pasta, follow the cook time on the package. If you are adding cooked barley, rice or pasta, stir in and heat through once total cook time is done.
Adapt this recipe to how you eat and what's in your kitchen. Pass it on. And toast to long, full lives and a clean kitchen.