The garden at Applejack Lane has come to a screeching halt. With cabbage heads, peppers, and tomatoes finally gathered, I had a dilemma as to what to do with all the remaining bounty. The cool, damp weather helped to decide the answer to this problem. I concocted an End of the Garden Soup this afternoon.
End of the Garden Soup
1 head of red cabbage, chopped
1 large onion, diced
16-28 ounces of tomatoes, chopped (I used a variety of ripened tomatoes that I had on hand.)
2 green peppers, diced
4 carrots, sliced
1 package of dry onion soup
1 14 ounce can of chicken broth
1/2 teaspoon black pepper
various herbs-rosemary, thyme, oregano, chives, parsley to taste
2 tablespoons of brown sugar
4 cups of water
Combine all ingredient and bring to a rolling boil. Let simmer for about an hour until all vegetables are tender.