I made an ENORMOUS batch of vegetable soup today because I had scads of vegetables that were just on the verge of going off. It turned out to be really very delicious. I also included some kale and spinach from the garden.

1 tablespoon olive oil
1 large yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
6 cups of BTB vegetable broth
1/2 pound potatoes, peeled and cut into 1-inch chunks
1 teaspoon dried thyme
1 tsp. salt

1 14.5-ounce can diced tomatoes

1/2 head broccoli, chopped

1/2 head cauliflower, chopped

1/2 head cabbage, chopped

large handful of chopped kale

large handful of chopped spinach

Directions

• Heat oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery. Cook until tender but not brown, about 5 minutes.
• Add the broth, 1 cup water, potatoes, thyme, and ½ teaspoon salt. Increase heat to high and bring to a boil.
• Reduce heat to medium and simmer, partially covered, 15 minutes.
• Add the rest of the vegetables. Cook 5 to 10 minutes more or until all the vegetables are tender.

I also made Mexican Rice and Chunky Guacamole for dinner….oh, and I made Jamie his favourite big, chewy oatmeal cookies. This is a Cooks’ Illustrated recipe, but my brother, Johnny, let his subscription lapse (that cheapsake!!), so I had to steal the recipe from elsewhere!

Usually, when I cook up at the cabin, I blast soundtracks from musicals I can sing along with, but today I listened to the audible version of The Girl on the Train, a rather good psychological thriller. I gave my mum the book for Mothers Day, and she was quite enjoying it, so I thought I’d download the audible version to listen to while I puttered about in the kitchen.