Victory Garden Soup

INGREDIENTS:

• 6 cups water
• 6 medium potatoes peeled – cut into 1 inch cubes
• 4 large tomatoes, cored and cut into 1 inch chunks
• 4 medium carrots cut into 1 inch chunks
• 3 medium zucchini cut into 1 inch chunks
• 2 medium onions coarsely chopped
• 2 green peppers coarsely chopped
• 3 garlic cloves, minced
• 1.5 teaspoons salt
• 1 teaspoon pepper

Combine all ingredients and bring to a boil over high heat. Reduce to medium heat. Cook for 1 hour or until vegetables are tender.

Serves 8 – 10.

The soup requires many garden-grown vegetables and can be heated over a hot fire. If you’d like to see a corresponding story about how Victory Garden Soup earned its name, check out this ShoreBread article: The Anna Hazzard Tent House & the Beginnings of Rehoboth Beach. Nancy Alexander works at the Rehoboth Beach Museum.