Midsummer is a time to make garden soup. I cleared the kitchen counter and searched the refrigerator for ingredients, then lined everything up in a neat pile to the right of cutting board.

I already made vegetable broth from turnip greens, so I got the large pitcher from the door of the refrigerator, along with another quart made previously, and placed them to the left of the cutting board. Using broth instead of water adds a layer of flavor to home made soup.

Next I got the jars of barley and lentils from the pantry, measuring a cup of each, along with half a cup of dried parsley and three bay leaves. Salt would come later, after ingredients were all in the pot had boiled.

Next began the layering. I began with a half inch of broth in the Dutch oven, brought to a boil. Next a medium dice of onion, carrots, and celery, along with the bay leaves, followed by four thinly sliced leeks. Incorporating them all, the rest of the vegetables followed, including diced turnips and potatoes, green beans, and grated green and yellow zucchini.

After stirring, I added the barley and lentils, covered with broth and stirred it together, bringing it to a boil again. Next, the parsley and about four cups of chopped kale. After stirring everything in, and covering the vegetables with broth again, I brought it to a boil, reduced the heat to a simmer, and left the lid off. At this point, I tasted it and added about two teaspoons of salt. It cooked for another two hours or so, with me adding all of the vegetable broth as flavors intensified with evaporation.

This soup makes a supper in itself, and we use about one quart each week. This batch should last us until Labor Day, the unofficial end of summer. Making soup is part of living a good life with a kitchen garden. It is dependable cookery.