By Mary Emma Allen

In the fall, when our garden came to a close and final harvest was upon us, Mother didn't like anything to go to waste. In those days before we had freezers for saving our food, canning, pickling and drying were the methods we used. So from late summer into fall, we were involved in a great deal of food preservation.

The aromas from the farmhouse kitchen were enticing when we came home from school. These mingled with the spicy scent of applesauce Mother might be making and canning, too.

Making Harvest Soup

In more recent years, a friend told me how she made harvest soup from her fall vegetables and froze it for winter use. The extra tomatoes in her garden formed the base for this soup. Then she combined it many other vegetables whatever was on hand.

Jan chopped the unpeeled tomatoes, then cooked them slowly in a large pot, stirring occasionally to make sure they didn't stick to the bottom and burn. As the tomatoes began to make juice for cooking, she added more vegetables. Pour in some water if the tomato base is too thick.

Almost anything from the garden can be chopped up and added to this pot of harvest soup - green beans, corn from the cob, limas, carrots, onions, cabbage, etc. You will find various combinations you like best.

Beets, though, you might not want to include since they tend to overwhelm other vegetables with their red coloring and stronger flavor.

Preserve the Soup

Cook the vegetables until they're crisp but not mushy since they'll be cooked some more when you make your final winter soups. Cool the pot of soup quickly by setting it into a sink of cold water. Then freeze it in pint or quart containers, whichever is more convenient for your family.

Come winter, you can thaw this soup base, add bouillon to flavor it, salt and pepper, rice, barley, leftover meat, potatoes, etc. to make filling fare for your family.

Also, don't add any seasonings, except herbs, until you're making your final soup. Sometimes they change in flavor when frozen.

About The Author: (c)2001 Mary Emma Allen Mary Emma Allen has been a cooking columnist for more than 30 years. She also is a children's writer and book author. Currently she has articles featured in "Finding the JOY in Alzheimer," compiled by Brenda Avadian and published by North Star Books. Visit her web site: Click Here