September 10, 2012

A Hearty Fall Soup

Wow, today really came in with a chill that's been so lacking these past few weeks in Pennsylvania.  Our morning walk before school was frankly, a little painful, as I have yet to convince myself that it's officially sock-wearing weather.

While Jude napped and Soren was at school, I decided to get all autumn-y and kick off the soup-making season.  Actually, this is my second soup, having made a butternut squash one last week (that was awesome--I can't get enough of butternut squash).

With the kale coming up in the garden and my sage out of control, I thought I'd look outdoors for inspiration.  May I present to you, Autumn Vegetable Soup.
With a blend of savory broth and chewy chunks of veggies and beans, it's delicious one-pot meal served with homemade bread or crackers.  You could alter this recipe depending on what you have on hand.

AUTUMN VEGETABLE SOUP
  • 1 large onion, diced
  • 2 cloves of garlic, minced
  • 2 cups of cubed (1" pieces) yams, sweet potato or butternut squash (I used yams)
  • 2 stalks of celery, diced
  • 2 carrots, diced
  • 1 large potato, peeled and cubed into 1" pieces
  • 4 large kale leaves, de-stemmed and finely sliced (you could also use collard greens or another hearty green)
  • 1 can (16 oz) of black eyed peas (or Cannalini beans)
  • 1 can (16 oz) of diced tomatoes (or 2 cups of fresh, peeled and de-seeded) 
  • 1 container (32 oz) of vegetable broth
  • 1/2 cup barley
  • small cluster of fresh sage leaves (8-10 leaves), torn into pieces, or 1 tsp dried sage
  • pinch of nutmeg
  • 2 bay leaves
  • 2 tbsp olive oil
  • salt and pepper to taste
In a large soup pot or dutch oven, heat the olive oil on medium and add the onion, garlic, and half of the sage.  Saute until soft, then add the celery and saute until browned and soft.
Add the vegetable broth and can of tomatoes, then the carrots, yams (or other root vegetables or squash), potatoes, beans, barley and bay leaves.  Bring to a boil, then turn down to medium-high until the vegetables and barley are soft.  Then add the kale and remaining sage.
When the kale is tender, add the nutmeg and salt and pepper to taste.  If you want a chunkier soup, use a potato masher to break up some of the yams.
Ladle into mugs or bowls, and enjoy on a cool, crisp night.
It's full of healthy nutrients, and is low in fat and calories too.  Eat up!

2 comments:

  1. Mmmmm, that looks delicious! I can't believe it's soup-makin' weather either, but I'm pretty happy about it.

    I can't wait for Fall to officially arrive ^.^

    ReplyDelete
  2. Oh my gosh! As I awoke this morning, just opening my eyes, a thought of making some good homemade vegetable soup for dinner tonight was the first thing that entered my mind! Now I've got a recipe to follow! Thanks for posting. :)

    ReplyDelete

I'm a good listener...comment away!

Related Posts with Thumbnails