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Soup Recipe for Winter Days: Newsletter #3

Every other Thursday the GLPP staff puts out a newsletter to keep people current on happenings in the bio-region. Here we have published the content of Newsletter #3, sent out Mar. 3rd 2014, where we talk about snow and soup. We’ll publish newsletter content periodically so people can see what we’re sending out. Subscribe on the right to receive the newsletter straight in your inbox!

What’s in the big picture?

It’s been a historically cold and snowy winter. The formation below is from snow melting on a metal roof, sliding and freezing as it moves. The forecast is a chilly one, but spring is finally on its way.

this snow-ice will become a soupy mess in a few weeks
While we wait for the ground to thaw, meet some new people at one of the events, or enjoy some blog posts with a cup of chaga or mint tea.

If you’re hungry, make yourself a hearty pot of vegetable soup with the family recipe.


Mets Family Minestrone

A hearty vegetable soup made with produce from last years garden. ~16-20 servings

This is really a vegetable soup but that has less alliterative ability with the last name MetsIngredients:
4 tbs olive oil (use your oil of choice)
2 medium onions, diced
5 celery stalks, diced
5 carrots, shredded and/or cubed
6-8 cloves of garlic

1.5 gallons stewed tomatoes
6 medium potatoes, 1/2″ cubes
12-16 ounces green and yellow beans
12 ounces kidney beans (if using dried beans, soak 24 hr is advance)
frozen basil (sprayed lightly with olive oil to prevent oxidation)
1/2 tsp maple syrup
black pepper
bay leaf


  1. Pre-cooking potatoes substantially decreases cooking time.
  2. On medium-high, fry onion, carrots and celery in oil of choice, stirring frequently to prevent burning.
  3. Add tomatoes and reduce heat to medium, stirring in potatoes, green beans and washed kidney beans.
  4. Add water to create desired thickness
  5. Mix in maple syrup or other sugar, bay leaf and basil
  6. Let cook 1-3 hr, spice to taste

How to Make this Recipe More Sustainable:
Many of the ingredients can be swapped for what you have around. I fried up the onions, celery, carrots and garlic. You can reduce the quality of these and use broth instead of water. Really this recipe is never made the same way twice, but is almost always a crowd pleaser (notice this version doesn’t have any noodles in it).

One thing we are very interested in here at GLPP are locally produced spices. Do you know sources for local spices, or have suggestions on which to grow? Let us know

Would you like to share a recipe? Let us know.

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