As we were eating the Roasted Tomato Soup, yesterday, I started thinking about fall and winter – and having lots of soups. I grew up on homemade soups and, to this day, they’re one of my most favorite foods.

I figured if I canned a quart of soup from every batch we make, we could have a full basement of different soups to get us through the winter. Our current system is to make a batch of soup for lunches and eat it for three or four days – and then make another batch of something – and eat it for three or four days. Lather. Rinse. Repeat. With a few dozen soups downstairs, we could keep switching things up and never get tired of any one kind.

So… we started. a quart of the Roasted Tomato Soup, and a quart of a throw-together soup I made with leftover shredded pork. It’s a peppery southwestern-spiced soup with lots of leftovers tossed into the pot with fresh tomatoes and a bit of broth.

This is going to be fun!