Use-up-Those-Vegetables Soup!
Boil 6-8 cups of broth (I use beef broth)
Spray huge pot (dutch oven if you want to be fancy) with cooking spray or melt 1 T. butter and heat on 
  medium high
Add 2 diced carrots, 1 diced large onion, and 4 minced or pressed cloves of garlic and saute 5 minutes
Add broth, 1/2 large head (or whole small head) cabbage, chopped; 1/2 pound green beans, snapped and cut up; 2 T. tomato paste; 1 T. dried basil; 1 T. dried oregano; and 1 T. kosher salt.
Cover, and bring to a boil.
Reduce heat to medium-low and simmer 15 minutes or until the beans are tender. 
Add 1 large diced zucchini and cook until tender.

Substitute veggies as needed.  Freezes well.  
Modified from the Weight Watchers Zero-Point Soup recipe.

Gloria Kingsbury's Fresh Pickles
Combine in quart glass jar:
1/2 cup vinegar
1/2 cup water
1/3 cup sugar
1 1/2 teaspoon salt
1/4 teaspoon pepper
Stir until mixed.

Slice 1 small onion and 2 large cucumbers (or equivalent small, misshapen pickling cukes) and stuff into the glass jar.  With top on, invert several times to be sure all contents are coated with liquid.  Refrigerate at least 1 hour before eating.

Roasted Cauliflower and Leek Soup
Chop one head of cauliflower into small florets and toss with olive oil, salt and pepper.  Spread on baking sheet and roast in 400 (F) degree oven for 25 minutes.
Dice 5 medium leeks (white and light green parts) and saute 10 minutes.  Press two or three garlic cloves and saute with leeks for a few minutes.  Add 1/4 tsp ground thyme during last minute.
Bring 3-4 cups of chicken (or vegetable) broth to a boil and add vegetables.  Reduce temp & simmer for 20 minutes.  Remove from heat.
Using stick blender, blend until desired consistency.   Add 1 1/2 cups shredded sharp cheddar cheese; stir or blend.  Add 1 cup cream (or half & half) and return to heat for 5 minutes, stirring occasionally.

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