Website design By BotEap.comEvery year as summer draws to a close, I find myself thinking about heating up the kitchen and filling the house with the wonderful aromas of hearty soups and stews.

Website design By BotEap.comIt’s nice to switch our meal planning from lighter summer menus to traditional fall meals. Eating seasonally means enjoying certain foods when they are ripest and freshest. Autumn is the peak harvest time for many fruits and vegetables.

Website design By BotEap.comAt the end of summer, the gardens are full of ingredients to create tasty one-pot meals, such as garden patch soup.

Website design By BotEap.comThis soup is full of tasty and nutritious vegetables. It has been a favorite soup of restaurant patrons for over twenty years. That’s how it is. For over 20 years, my restaurant’s customers have counted on this soup to be featured every fall. The restaurant never stops serving customers’ favorite recipes.

Website design By BotEap.comThe soup recipe calls for beef, but you can use chicken or pork or you can omit the meat altogether, adding more beans and vegetables. Leftover chili can be substituted for the beans.

Website design By BotEap.comAs you can see, this soup recipe is wonderfully flexible. The recipe has as many variations as there are cooks, but however you choose to modify the recipe, it will be delicious.

Website design By BotEap.comThe soup you make using this restaurant hit recipe will keep you and your family warm, healthy, full, happy, and grateful for the bounty of fall as the weather turns cooler.

Website design By BotEap.comEnjoy your restaurant soup recipe and the company of those you share it with!

Website design By BotEap.comgarden patch soup

Preparation time: 30 minutes. Serves 8-10.

Website design By BotEap.comIngredients:

Website design By BotEap.com1 pound lean ground beef

Website design By BotEap.com1 chopped onion

Website design By BotEap.com2 quarts of water

Website design By BotEap.com2 1/2 tablespoons seasoning mix in its juices (or to taste)

Website design By BotEap.com2 1/2 tablespoons taco seasoning mix

Website design By BotEap.com2 1/4 teaspoons chili powder

Website design By BotEap.com14-ounce can tomatoes, chopped

Website design By BotEap.com7 ounces canned tomato sauce

Website design By BotEap.com8 ounces of whole kernel corn or an 8-ounce can with liquid 3 cups of vegetables (broccoli, cauliflower, green beans, zucchini, bell peppers, celery, or whatever you want and have available)

Website design By BotEap.com1/3 head of cabbage (1 1/2 cups), coarsely chopped

Website design By BotEap.com8-ounce can kidney beans, drained and rinsed (or leftover chili)

Website design By BotEap.comInstructions:

Website design By BotEap.comHeat water to boil in a stockpot

Website design By BotEap.comWhile the water is heating, brown the ground beef and onion in a skillet.

Website design By BotEap.comWhen the water boils, add all the seasonings, the tomato, the tomato sauce, the corn with liquid, the beans and the vegetable of your choice.

Website design By BotEap.comDrain meat mixture and add meat to soup pot.

Website design By BotEap.comReturn to a boil and simmer until vegetables are crisp-tender.

Website design By BotEap.comAdd cabbage and remove soup from heat.

Website design By BotEap.comLet stand for a few minutes to cook the cabbage.

Website design By BotEap.comcorrect the seasoning

Website design By BotEap.comEnjoy your soup and the great fall season.

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