Frugal Fall Vegetable Soup

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Things tend to be a little bit tight for us when Fall rolls around.

It’s a good thing this coincides with perfect soup weather…a delicious soup can be as frugal as it gets!

If you’re in the same boat, I really recommend scavenging your refrigerator for any unused bounty. We can use it for soup.

I still have a bunch of really hearty zucchinis layin’ around from the summer garden so of course that went it. Along with onions, carrots, and garlic.

Use anything you have!

Here’s what you’ll need:

-About 1 1/2 quarts of homemade chicken stock. Don’t ever throw away your bones or chicken carcasses, use them for stock!

-3 carrots, chopped.

- 1 onion, chopped.

- 2 cups zucchini, chopped.

- 3 cloves garlic, minced.

- 1/3 cup vermouth. You can also use any red wine, white wine, or heck, throw some beer in there.

-lots of spices and herbs. I used thyme, turmeric, salt, pepper, chili powder, and cumin. An odd combination indeed.  Yet, delicious!

-any other veggies you can chop up and throw in there. Winter squash would be great as well!

Directions:

-Add stock to a large pot and heat on low.

-Prepare onion, carrot, zucchini, and garlic.

-Add to stock.

-Add spices, herbs, and vermouth (or subsitute).

-Simmer on low for a couple of hours until vegetables are soft and flavors have combined nicely.

-Serve with buttered toast and a dollop of sour cream.

 

 

 

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