I still have fresh pickings from the garden, including reliable summer squash, tomatoes and chilies. Fall treats are also coming in, including parsnips, potatoes, leeks, carrots, cabbage, and fresh greens. If you are on veggie overload, here are some ideas:

Fall Soup

2 onion or leeks, chopped
1 cup carrots, chopped
½ cabbage, sliced thin
2 cloves fresh garlic
4 cups water/broth
Handfuls of fresh greens (kale, etc)
Chopped tomatoes
1/4 cup chopped fresh herbs (parsley, thyme, basil, oregano, etc)

2 cups cooked, diced potatoes
Optional: cooked, diced chicken or other leftover meat
Vegetarian Option: diced seitan , rehydrated TVP, or tofu

• Sautee onions/leeks, carrots, cabbage, and garlic, add water/broth, greens and those last tomatoes
• Simmer 15 minutes
• Meanwhile, cook potatoes in salted water, about 12 minutes
• Add potatoes, and chopped herbs to soup (and meat or vegetarian protein if using), finish cooking, adjust amount of water/broth if needed