Earth Eats: Real Food, Green Living

Feast From The Pantry: Easy Vegetable Soup

No time to make vegetable soup from scratch: No problem! Whip up a delicious vegetable soup in no time just by using preserved vegetables from your pantry.

a wall of shelves filled with canned vegetables in glass jars

Photo: Sifu Renka (flickr)

When everyone arrives at home for a lunch break, they need fuel. Hot soup and homemade bread is the order of the day. The pantry holds the makings of this hearty lunch.

From warm days to subarctic winds, the winter of 2010 has brought it all.

On the farm, no matter what the weather, we all keep on moving towards the next farming cycle. For now, this means the constant repair from the winter weather.

Winter Repairs

Our boys recently repaired the entire side curtain on the east side of the greenhouse. It had been torn away during one of our relentless high wind storms.

Out here, a storm may only be a foot of snow, but with 3 or 4 days of high winds and white out conditions, the resulting drifts are taller than the barns. The animals need to have paths to water carved out for them, and since we are a small acreage farm, this means using a small tractor, shovels, and hours of backbreaking work.

The older two boys work in a serious manner, they want to get done and get back in the house. The two younger boys seem to be oblivious to the wind and snow; They work on an imaginary barricade that will be breached with a lot of whooping it up and throwing snow all around.

A Hearty Lunch

When everyone arrives at home for a lunch break, they need fuel. Hot soup and homemade bread is the order of the day. The pantry holds the makings of this hearty lunch.

This recipe has been adapted from my book: Canning and Preserving for Dummies. It is based on jars of vegetables that you canned during last gardening season. The vegetables are up to you. It is the resulting mixture of warm veggies, broth and love that makes this soup delicious.

Recipe: Easy Vegetable Soup

Don’t have time to make vegetable soup from scratch: No problem! You can whip up a delicious vegetable soup in no time just by using the canned veggies you have in your pantry. This recipe uses canned corn, carrots, peas, and bell peppers, but you can use any combination that strikes your fancy. Serve this hearty soup, sprinkled with Parmesan cheese shavings and a good homemade chewy bread. Serves 4.

Ingredients:

  • 1 pint jar each of 4 vegetables
  • 1 cup dried pasta, any kind
  • enough water or broth to cover ingredients 1 inch
  • 1 teaspoon Italian seasoning
  • 1/4 cup fresh Parmesan cheese, shaved

Directions:

  1. Combine jars of vegetables, along with the canning liquids into a large soup pot. Add enough water or broth to cover the ingredients by an inch. Bring to a boil over medium-high heat and boil for 15 minutes
  2. Add dried pasta and seasoning to the boiling vegetables. Continue cooking until pasta is tender.
  3. Ladle soup into 4 large serving bowls and sprinkle with 1 Tbsp of Parmesan cheese.

More Soup Recipes From Earth Eats

Amy Jeanroy

Amy Jeanroy lives on a small family farm in Nebraska. She and her family raise organic produce, milk, eggs and meat for sale. When she is not tending to the goats and gardens, Amy works as a freelance writer on gardening and green living topics, with a frugal touch. She is the Herb Gardens Guide for About.com, as well as the author of Canning and Preserving For Dummies, 2nd edition, 2009.

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