Follow this formula to make a big batch of simmering, satisfying soup:
1. In a stockpot, sauté aromatics (onion, celery, carrot); stir in some dried herbs.
2. Pour in enough liquid (water and/or stock) to cover; simmer 10 minutes.
3. Add quick-cooking vegetables (broccoli, cauliflower, green beans, peas, zucchini, corn), cut to uniform size.
4. Return to a boil, then reduce heat and simmer five minutes.
5. Stir in 1 cup cooked grains, pasta, or beans, plus 1 to 2 cups chopped sturdy greens (kale, Swiss chard, collards). Heat through. Serve with crusty bread or crostini.
Clean
Ready the Kitchen for Fall
After a summer hiatus (of sorts), it’s a joy to turn on the oven and prepare heartier meals using longer, slower methods. As you clear space and prep your kitchen for this heavy lifting, consider donating any unwanted (but still good) items to a local food bank or other organization.
Rotate the equipment: Put away the grilling supplies and ice cream maker, for example, and bring out the slow cooker, stockpots, and roasting pan.
Free up the freezer: Create room for big-batch sauces, casseroles, and soups to carry you through the season—and make weeknight meals more manageable.
Stock up on staples: Clear out any unused or expired pantry items and replenish cool-weather staples such as beans, grains, and broths, as well as baking basics for pie season (which kicks into high gear about now).
