This soup is great for any veggies (though most of them are really fruits) from the garden. Change the ingredients to whatever you have on hand.
2 tomatoes, grilled and diced
1 ear of corn, grilled, kernals removed from cob
1 zucchini, grilled and sliced
1 eggplant, grilled and sliced
1 red pepper, grilled, skin peeled and diced
1 onion, grilled and diced
1 cup broccoli stalks, diced
10-15 stalks asparagus, grilled and sliced
2 cups chicken stock
2 cups vegetable stock
2 tablespoons tomato paste
2 tablespoons dried herbs (basil, oregano, thyme, rosemary)
1 tablespoon worcestershire sauce
1 tablespoon A1 steak sauce
4 cloves garlic, minced
salt and pepper to taste
Add all ingredients into a cast iron dutch oven, throw in a chunk of Parmigiano-Reggiano rind and simmer until all the flavors come together and everything is tender - about 20-30 minutes.
Leftovers? Freeze soup as is in 2 cup containers or puree and put into smaller containers to freeze. The puree makes a very flavorful addition to soups, stews and is even great as a sauce.