With this being the end of the season, we're doing lots of harvesting of our veggies and putting them to good use. I'm particularly fond of garden veggie soup. Today's soup included from our garden and my inlaws garden: green pepper leaves, tomatoes, butternut, eggplant, zucchini, 2 serrano peppers and from the store: onions, garlic and carrots (our carrots never grew and we've used up our onions already...note to self, plant more onions next year, making room in our garden to grow garlic).
1/2 eggplant cubed
1 large zucchini cubed
2 medium carrots chopped
1 large onion cubed
garlic to taste (2-3 cloves is good, minced or sliced thinly)
3 medium tomatoes, diced
2 serrano peppers minced
1c cooked, mashed butternut squash
2-3 handfuls whole green pepper leaves (plucked right off of the plant, top tender leaves are best)
2c chicken broth
In a large heavy bottom stockpot, heat 3 tbsp olive oil. Mix together eggplant, zucchini, carrots, onions, serrano and garlic. Heat until veggies are tender (about 5-7minutes), stirring occasionally. Add tomatoes, heat and stir about 5min. Add broth, squash and leaves. Bring to boil, reduce heat to medium-low and simmer for 30min. Serve with fresh bread. Great leftover too or with meat (shrimp is delightful) or chickpeas would be a good protein addition.