Ten first and second graders and one fifth grader gleaned in our garden to make a vegetable soup. They found a colorful assortment of early fall vegetables. We brought their finds indoors, washed up, and began cutting the veggies into bite sized pieces. We didn’t have any onions so I brought some onions, pre-diced, from home After sauteeing these in a few tablespoons of olive oil, we added the childrens’ cut up beans, beets, tomatoes, kale, peppers, potatoes, lettuce and celery. Did I miss anything? Organic chicken stock completed the dish. Just pour on enough to cover vegetables. Beets added a colorful rosy compliment to the greens. When the vegetables were tender the soup was done. I just added a few tablespoons of vinegar to add  flavor interest. The children were so excited to be contributing this soup to our open house potluck supper.

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