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Soups are are one of the most versatile meals.  Usually chock full of vegetables, they are often the center of the whole meal.  A Kale soup full of vitamin rich greens as well as beans and potatoes and linguica (a local Portuguese sausage) is one of the best ways to warm one’s innards on a cold evening at supper.  All you need is some crusty bread to soak up the juices.  Or, on a spring evening, tasting fresh asparagus right from the garden creamed with leeks in a warm chicken broth is about the best way to savor spring, and a colorful chilled gazpacho of diced peppers, onions, celery and summer squash in a tomato base is the perfect meal on a hot summer day.   And to go with the autumn season, one of the best varieties is a roasted root vegetable soup, using just about any combination of carrots, onions, parsnips, turnips, beets, rutabaga, celeriac and fennel.  Soup is a harvest meal.  Thank you, Lord!

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