I think we definitively proved we have no self-control when it comes to gardening or cooking. In spite of me reducing my garden area this year, and despite the knowledge that our son is leaving home in a week (and won’t be around to eat this year’s soup), we managed to make even more than usual.
We filled all three of our big stock pots, and it took from 7.30 am to 9.00 pm to pick, chop, and process all that soup.
We had soup for dinner, I put a meal’s worth of soup in the fridge, and there are 28 beautiful quart jars full of soup lined up in the cupboard.
Summer Soup is full of potatoes, carrots, soy, green beans, zucchini, tomato, sweet peppers, hot peppers, onions, garlic, sweet corn, beet root, basil, oregano, thyme, rosemary, and celery. The only thing not from the garden is the salt. It’s a burst of summer goodness for the cold days of winter. It’s a quick and delicious meal when we all come home late.
But it’s more than preserved vegetables. It’s a whole-family team building exercise. After a dozen years, it’s a family tradition. Each soup-making session brings back memories of early years, when the kids’ help was more of a hinderance. They took enormous pride in their work those years, reciting the vegetables they’d cut every time we opened a jar.
Now they’re both accomplished cooks, and their help allows us to go way overboard on soup-making. They’re less vocal about it now, but I think they’re still proud of their part in Summer Soup.
As I’ve mentioned before, anyone can make soup, but it takes a family to make Summer Soup.