The variety of vegetables available at any given moment during the harvest gives us an excuse to customize this soup as we like. Or not.

Green beans are delicious dressed simply in olive oil and coarse salt while they are still warm.

Make a different corn-off-the-cob sauté every night of the week.

Serve these beans with a yogurt-herb sauce.

Start with a crowded pan, then watch the veggies slowly soften, brown, and caramelize.

Quick-pickling couldn't be easier.

A crisp quesadilla with great fall flavors makes a delicious supper for two with a bowl of soup.

Dress the beans while they’re still slightly warm and serve this salad at room temperature (not cold) for the best flavor. Great for a potluck, this also makes a nice supper with grilled tuna or swordfish.

Make this stew in a large, heavy-bottomed stove-to-oven soup pot, such as a cast iron Dutch oven or an enameled pot.

This is an easy-to-make vegetarian fall favorite.