Sharon Hathaway is a family and consumer science teacher at Leavitt Area High School in Turner. She relies on home-canned tomatoes in her cooking. “When I run out of home canned tomatoes and have to buy some it’s a sad day.”
WEDNESDAY – Garden vegetable soup
2 quarts tomatoes, fresh or home-canned preferred
4 cups assorted vegetables (some shredded cabbage is a must)
Combine all the ingredients. Heat over a low-heat wood stove, or crock pot, for 4-6 hours.
Seasons to taste. Try different spices for variety.
Hathaway uses “whatever vegetables are in the refrigerator,” but she always uses some cabbage. “I like the taste of it. It has a lot of fiber.”
She uses fresh, frozen or canned vegetables, preferring fresh, then frozen.
Some people add pasta or barley to their vegetable soups. “I don’t,” she said. “It keeps it low in calories.”

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