Soup time

It’s a little bit painful–I try to hold off as late into the fall as possible–but it’s time to crack into the tomatoes and make some soup!

My friend Amy sent me a link to this recipe a few years ago and I’ve adapted it into one of my favorites.  This is a vegetarian recipe that I tried to…omni-ize? meat-i-fy?…by adding spicy sausage, but it’s much better without the meat.

Tomato, white bean and kale soup
Serves 4-6
Adapted from azcentral

2 tablespoons olive oil
2-4 cloves minced garlic
16 oz pureed tomatoes or 32 oz tomato juice
2 cups (or one 14 oz can) cooked white beans
1 teaspoon dried oregano
3 cups vegetable stock (less if using juice)
2 tablespoons chopped basil or prepared pesto
3-4 cups chopped kale
salt and pepper to taste

Saute the garlic in the oil, and then add all the ingredients except the kale. Bring to a simmer and cook for 10-15 minutes; then add kale and cook until tender.

Eat with bread!

Tomato juice!

I like a bloody mary from time to time, but the real reason I canned tomato juice is: I make all that nice thick tomato puree, and it takes FOREVER to reduce it down and make it thick…and then I put it in soup and ADD WATER!  This is dumb and I’m not going to do it anymore.  Enter tomato juice! I will reserve the puree for when I actually need it. Continue reading

Jars, part 1

a small part of the collection

I bought a case or two of canning jars several years ago, before I started canning, to store dry goods in my pantry. Since I started canning my collection has exploded.  At last count I have more than 250 jars in the house.

At the beginning of the summer, many of these (200?) are empty and sitting on a shelf in the basement, waiting for canning season to begin. By October, they’re all full! Continue reading