I joined a CSA this year for the first time and found myself in an abundance of fresh organic vegetables. Soup is my s/o's favorite, so I was getting a lot of requests. My mom suggested that I make boiled dinner, since that was favorite my great grandma used to make often. Starting with the boiled dinner idea I made some alterations, and ended up making a basic soup in three different variations. I just winged the ingredients, since I never have everything on hand for normal "recipes."
Boiled dinner with
Green and purple cabbage
New Red potatoes
I add the seasoning to a piece of cheese cloth and boiled it in the pot the whole time. For this version I used 1 bay leaf, about 1/4 tsp of thyme, 1/2 tsp of onion powder, two cloves of fresh garlic, and a few shakes of black pepper. I used about 8 cups of water and added the ham, potatoes, and carrots, and brought that to a boil for about 25 minutes. Then I added the quartered cabbages and boiled for about 5-8 more minutes.
I was out of cabbage this time, but we had a ton of collard greens. It was basically the same process as above. I treated the greens like cabbage, but added them a few minutes earlier in the process...so at about 20 minutes instead of 25.
This past week was my second to last CSA pack and we are getting down to the end of the crops. We did get a nice head of broccoli and a bunch of fingerling potatoes, though. So I used the same basic process, but inside the cheese cloth bundle added a halved onion we also received with our pack instead of onion powder. I also included about 1/2 cube of chicken bullion that I had left over. I added the broccoli toward the end, the same as the cabbage or collards. (I probably would have made it a cream soup, but we have been sick and my s/o wanted broth. )
Since ham is so salty to begin with, I didn't add any extra to any of the versions, and they were all nicely seasoned. I also didn't peel the potatoes, but gave them a good scrub with my Dobie sponge (the best way to clean potatoes/vegetables, in my opinion). I like this basic soup base because it is so versatile, and have made it five times this summer!