The cool air of autumn is wafting in my window as we share this recipe with you all – this triggers longings for hearty stews and warm soups that nourish and fill the body and soul. This recipe is an excellent way to utilize a variety of healthy and fresh garden vegetables – and is easily customizable!


TOTAL PREP TIME: about 30 minutes


  • oil
  • 4 stalks celery. diced
  • 4 cups onion, sliced
  • minced garlic to taste
  • approx. 4 lbs of minced summer squash sliced 1/4″ thick – (green or yellow zucchini, patty-pan, crookneck)
  • basil to taste
  • 1 tsp of chopped hot pepper (can substitute either Tabasco sauce, red hot sauce, Sriracha, or red pepper flakes)
  • salt to taste


  • Saute celery 5 minutes in oil.
  • Add onions and garlic; saute until tender – about 5 minutes.
  • Add squash and all remaining ingredients. Combine well.
  • Cover and simmer over low heat for 10 minutes.
  • Stir well, recover, and simmer 10 more minutes.
  • Stir and taste for seasoning and tenderness.
  • Simmer uncovered a few more minutes, if needed, to reduce liquid.
  • Serve warm or cool overnight and freeze in portions.
  • Optional ingredients: chopped tomatoes, fresh corn kernels, green beans, sweet peppers, leftover meats, different herbs.
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