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Garden Soup and Chili Powder

There is nothing better on a cold winter day than a nice hot bowl of yummy soup … Garden Soup – fresh from the garden!  Only glitch is … we are covered with snow and the temperature is just plain COLD!  The garden regretfully is not producing ingredients for the Garden Soup I dream of.

With a little imagination and the desire to jump in and see what I could come up with I managed to create “one of the best soups I ever made”!  I had some tomatoes in the freezer.  Here is how I made tomato base for the soup and will continue to use it in future recipes.  After canning all the tomatoes, my plants were still producing so I simply cut the whole tomatoes  into quarters and froze them as is in a plastic bag.  Tossing a couple in soups and stews was my intent.  What I actually did was took a whole baggie of frozen quartered tomatoes and simmered them down, removed the seeds & skins as best I could and Voila I had my tomato soup base!  My thoughts were a minestrone soup so I added chickpeas (which I plan on growing this season). I didn’t stop there … I kept adding –

 Garlic

 Peas

Both grown in the garden!!  Then diced celery, carrots, onions, cabbage and spinach.  No exact measurements, just diced and added.  The spinach I blanched before freezing and I have also frozen the spinach just as is.  The only drawback with the spinach frozen as is it takes up a considerable amount of space. I love spinach and last year it actually grew back after the cruel winter weather – quite a surprise!

 Fresh Spinach 

I think the ingredient that really made a difference in this soup was the Delicata squash. Earlier in the week I had baked up several and planned to eat them throughout the week.   Instead I peeled the skin and chopped them adding to the soup.  They acted as a thickener and the taste was Good! 

 Delicata squash 

Several types of beans, corn, broccoli … whatever you have on hand can be used.  Herbs would add great flavor – I just sprinkled parmesan cheese on and enjoyed my Garden Soup!!!

Now for the Chili Powder!  I didn’t add it to the soup, but I could have!  We had made up a batch of chili and were not happy with the chili powder – it seemed flavorless, so we decided to try making our own.  Simple procedure really.  First we purchased the dried peppers and deseeded them. 

 Using the coffee grinder we whirled until we had powder!

 Before

 After

Homemade Chili Powder – the peppers we used are Arbol and if this chili powder stands up in the cooking (not too hot) we will be growing these peppers this year!

               …..   A day spent creating warmth during the deep chill of winter!

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7 Responses

  1. Nothing like soup from your own garden ingredients to warm and fill you up. I freeze bags of veggies for soup in the summer, usually a mix of squash, beans, carrots and such, and then use it for soup in the winter. I’ll bet yours was yummy!

  2. Looks delicious, i expect it smells delicious. We need to make soup today and use up some leftover roast — a sort of Brunswick stew. Do you add cumin to your chili?

  3. Oh yummy hat looks so good!
    Thanks for dropping by!

  4. Hi – your soup looks great. I love, love delicata squash. I notice last year that it did very well growing vertically. Welcome to Blotanical –
    Gloria

  5. Oh man, I can smell this from here! Definately going to make soup today! Great recipe, thanks.

  6. Heck- you didn’t add the dog too by accident did you? Please post another photo of her quick so I know you didn’t?

  7. PS chillis are really easy to grow as long as they keep warm, I let mine get chilled (ha ha) last season but normally they are very prolific.

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