Growing up in New England my mother would always started the winter season with making soup after church on Sunday. I remember running around with my bike outside and my nose running from the chill in the air, only to step into the house with the best smell of soup cooking.
She would grow her own vegetables in the summer and start freezing them so we could eat them in winter, green beans, zucchini, cabbage and a whole lot of kale. It’s funny how kale has become so trendy to eat while my mom made us eat it all winter long. Definitely ahead of her time when it came to food.
I continue that tradition but have changed it up a little for me and Jeffrey. For the kale most of the time we put it in the Vitamix and make smoothies.☺ As for the soup, we live in a condo so we go to the farmers market for fruits and vegetables. Most of it comes from local farmers and way better than the grocery store in price and in taste.
Today I start with a vegetable soup with a little kielbasa from the Polish Deli down the street and veggies from the farmers market. Best #DinnerForTwo
- 4 ears corn, husks and silks removed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- ½ a head of cabbage
- 4 carrots sliced
- 1 large zucchini, halved lengthwise and thinly sliced
- ½ cup of green beans
- 1 can (14.5 ounces) diced tomatoes, in juice
- 1 kielbasa slice into round pieces
- 1 bush of basil
- 2 packs of chicken broth
- 3 cups of water
- Coarse salt and ground pepper
- Cut off tip of each ear of corn. Slice corn in small sections.
- In a 5-quart pot, heat oil over medium. Add onion and kielbasa; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Add carrots, cabbage, zucchini, and saute for 5 minutes.
- Add 3 cups water, packs of chicken broth and can of diced tomatoes. Bring to a boil then lower heat to low for 30 minutes. Add the basil at the end. Season with salt and pepper if needed.
- Enjoy one bit at a time!