Beef stew and baked potato soup! It is so good. The thing is when every thing is ripe and ready to be picked and taste delicous in soups, it's eighty five humid degrees outside.

I discovered Emeril Lagasse's Curried Zucchini soup this year, and I sometimes pour it into my largest coffee mug for lunch side course. I will often add broccoli to the soup, double the cream, and use chicken broth instead of vegetable broth. Google the recipe.

Lime and sheila....I often have too many tomatoes to take care of right away and toss them in the freezer for later soups/stews. Work out great!

Sometimes I will peel and cook zuk, then process for soup stock. Lots of flavor! You can also grate/pat dry and freeze zuk for breads/stews/soups.

Yum! I will have to try that next year. Great tip!

The best clam chowder (Earls)

Reciplink.com

Joy of Cooking's chicken gumbo

Sunset's Potato Bisque Soup

1 onion, diced

1 c celery, chopped

1/4 c butter

4 or 5 medium potatoes, peeled and cut into 1/2 inch cubes

1/4 c chopped parsley

1 qt. chicken broth

1/2 to 1 tsp salt

1/4 to 1/2 tsp ground pepper

1 qt whole milk

3 Tbsp corn starch

1/4 c cool water.

Melt butter in soup pot and saute onions and celery till the onion is soft (10-15 min)

Add the potatoes, parsley, chicken broth, salt and pepper and bring to a boil; turn heat down to simmer 20-30 min till potatoes are tender when pierced with a sharp knife.

Add the milk and warm through--do not boil. Mix the corn starch with cool water and stir into the soup. Simmer on low 5 minutes. Serve.