Soon time for the last trip through the garden...

AUTUMN VEGETABLE SOUP 

Serves: 6 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: 1 Hour

INGREDIENTS:

•2 Tablespoons vegetable oil 
•1-1/2 cups chopped leeks 
•1-1/2 cups quartered Brussels sprouts 
•1 large carrot 
•1 celery stalk, chopped 
•1 large potato, chopped 
•1 cup acorn squash cooked, peeled, chopped 
•3/4 teaspoon salt 
•freshly ground black pepper 
•cayenne pepper to taste 
•2 minced garlic cloves 
•3 cups vegetable broth 
•1 cup chopped Swiss chard or other greens 
•1 large tomato raw, peeled and chopped 
•1 sweet red bell pepper or green bell pepper 
•1/2 teaspoon marjoram 
•1-1/2 teaspoon. dried dill weed 
•1/2 teaspoon dried basil 
•2 teaspoon soy sauce, or to taste 
•1 Tablespoon fresh lemon juice 
•1/2 cup sour cream 
•fresh parsley, minced for garnish

PROCEDURE:

•In a Dutch oven, cook the first 11 ingredients (everything through the garlic) over medium heat, covered, for 10 to 15 minutes; stirring occasionally
•Add stock or water. Bring to a boil, lower to a simmer. 
•Cover and let it cook slowly until everything is tender, another 15 to 20 minutes.
•Add Swiss chard or greens, tomato chunks, and chopped bell pepper.
•Simmer about 5 more minutes. 
•Add herbs, soy sauce, and lemon juice and continue to simmer another 3 to 5 minutes.
•Serve in bowl and stir in 1 or 2 TBS sour cream and garnish each bowlful with a sprinkle of parsley.

Don't know what you have planted in your garden but you can add or omit with what you have left... 
Chef Phil