My theory of “just throw whatever you have in the crock pot” seems to work every time. A zucchini, a squash, a tomato and an onion. I had overstuffed my small crock pot, so I didn’t add any water to it. I put it on low and left it overnight. It cooked down really well! I added a bit of salt and I’m happy. I think of I added more tomato, this would be awesome with some pasta. #vegetablesoup #seasonalfood #seasonalcooking #homemadefood #homemadefoods #homemadecooking #homemadefesh #vegan #vegetarian #healthyfood #healthy #simpleeating #cleaneating #cleaneat #cleaneats #cleaneater #newbedford #newbedfordma #newbedfordharbor #newbedfordguide #newbedfordfood #capecodimages #capecodlife #capecodinsta #capecodbay (at New Bedford, Massachusetts)
Volvoski Family Borscht, adapted from Farm Anatomy by Julia Rothman
This borscht is a hearty vegetable soup, perfect for a chilly fall evening.
8 cups vegetable broth
3 medium russet potatoes, peeled and cubed
3 medium beets, peeled and grated
1 large carrot, peeled and grated
1/5 of a small cabbage, chopped
1 cup diced tomatoes
1 onion chopped
3 cloves garlic, minced
3 bay leaves
1 tablespoon lemon juice
handful of fresh dill
salt and pepper
sour cream to serve
Sauté the onions for five minutes in a oil of your choice in a large skillet. Add the garlic and cook for one minute more. Toss in the grated beets, carrots and diced tomatoes. Continue to cook vegetables for fifteen to twenty minutes.
Meanwhile, pour broth into a large pot and bring to a boil with the bay leaves. When it reaches a boil add the potatoes. When it boils again, throw in the cabbage. After five minutes, add sautéed vegetables, bring soup to a simmer for five to ten minutes. Add chopped dill, lemon juice and salt and pepper to taste and simmer for one to two minutes.