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
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!
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
I use a lot of pureed tomatoes. I’ve never canned tomato chunks because I don’t like stringy cooked tomatoes in my food. Chunks yes, strings no. I use home-canned puree in a lot of different stuff and never really wish I had chunks instead. Continue reading
Step 1: Examine cauliflower for tiny green worms, which are not good roasted.
Step 2: Make this recipe. Don’t worry that it’s too much cauliflower, because
Step 3: Try not to eat it all before the rest of the meal is ready. If any is left over (unlikely) you will finish it while doing the dishes.
My recipe collection is insanely disorganized. I have: Continue reading
Here’s where this blog gets pretty nerdy. Wine bottle provided for reference. (Ruta 22 Malbec–I recommend it). Continue reading
My freezers are getting full and the cabinet where I store my jars ‘o food is almost full. I still have about 2 dozen empty jars, so I think I’ll make more applesauce… Continue reading
My pal Tina and I have been wanting to make pierogi together for a while. This weekend we finally did! Continue reading
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