TOO MANY BEANS? Kale galore? Tomatoes finally ripening faster than you can use them fresh? Make soup, and freeze it—my favorite and most satisfying way to preserve the harvest, since there’s hardly a winter day when I don’t feel like a bowl of soup. Three favorite, easy recipes to turn your garden into right now:
- My basic vegetable soup, taught to me by my food-writer friend Irene Sax, is loaded with carrots, onions, green beans (and/or peas if you have them), dry beans, leafy greens or broccoli or both, plus tomatoes.
- My friend Katrina Kenison’s lentil soup incorporates ‘Butternut’ winter squash, tomatoes, leek, and spices including saffron, turmeric, cumin and more.
- Anna Thomas’s sweet potato-greens-sage soup makes great use of anything leafy and green—chard, kale, leafy broccolis such as ‘Spigariello’—plus garden-fresh sage, onions and sweet potatoes, all blended into a delicious puree.