Hearty Fall Harvest Vegetable Soup

Vegetable Soup

After a long day at work or at school, facing the chill fall and winter weather can wear you and your family out. One of the staples of lunches and dinners at this time of the year are soups and a hearty fall vegetable soup certainly fits the bill for a hungry family. The recipe is easy to follow and easy to prepare once all of the vegetables have been cut, sliced, and diced. Since this is a strictly vegetable-only affair, the larger vegetables help to serve as a focal point for the soup rather than what meat would if this was a vegetable-beef type of stew.

Depending on your taste, you may decide against the squash and instead add a few more of the potatoes. This is one of my family’s favorite recipes and they look forward to the cold months because they know that I’ll have a hot soup ready for them for dinner once they get home. Once you have made the soup once, you should feel free to add or change the amount of vegetables to the recipe; you really can’t go wrong with a vegetable soup this time of the year. A little experimentation won’t kill a good soup and you never know, maybe you’ll find a soup that your own family will love for generations?

 

Ingredients:

  • 2 tablespoons of olive oil
  • 1 carrot, sliced
  • 1 yellow onion, diced
  • 1 red bell pepper, seeded and chopped
  • 2 celery stalks, thinly sliced
  • 3 cloves garlic, minced
  • 1 large sweet potato, peeled and chopped
  • 2 lb. hard squash like a butternut. Peel and seed, then cut into ¾ inch pieces.
  • 3 bay leaves
  • 4 cans (14 1/2 oz each) reduced-sodium vegetable broth
  • 2 cans (15 oz each) diced tomatoes
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons minced fresh thyme

Directions:

In a large saucepan or a pot on medium setting, heat up the olive oil. Then add the onion, bell pepper, carrots, celery, and rosemary, and sauté until the onion and bell pepper are tender, which could take about 12 minutes. You will need to stir occasionally so that it doesn’t stick to the bottom of the pan or pot. Add the cut squash and potatoes and then season with salt and black pepper. Cook while stirring frequently, until the squash and potatoes start to soften which usually takes about 2 minutes. Add the vegetable broth, garlic, bay leaves, thyme, and tomatoes and then bring the soup to a boil before reducing the heat to medium-low for about 25 minutes or until the squash and potatoes are tender.

If a thinner soup is desired, then just add more broth to the mix. Taste the soup and ensure it has enough flavor. You may need to fine-tune the seasonings using salt and black pepper. The soup is then ready to be ladled into bowls and served immediately. This recipe will serve about 5 to 6 people, depending on how much broth is used.

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