Fall Vegetable Soup

Isn’t this a pretty soup? And not only that, it’s good for you, too. And did I mention tasty? Yes, this soup is a triple threat!
I love this soup because it’s good food and I just feel good eating it. I love the hint of allspice, which is perfect for Fall. I love that I can make it anytime with whatever odds and ends of vegetables happen to be in my fridge. I think you’ll love it, too, so I wanted to share it.

My soup features carrots, parsnips, butternut squash, tomatoes, kale and mixed beans (which includes chickpeas, black, kidney and navy beans)

Cook’s Notes: This is a wonderful Fall soup that you can adapt to what vegetables you happen to have handy, so this soup is a great “fridge cleaner”. I’d really recommend the butternut squash though, as it’s lovely in this soup. Be sure to taste and add additional seasoning at the end, if necessary.

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Recipe: Fall Vegetable Soup

Summary: A hearty and healthy vegetable soup featuring Fall vegetables. This soup is very adaptable to whatever vegetables you happen to have around. A great fridge cleaner!

 

Ingredients

• 2 Tbsp. olive oil
• 3 medium carrots, cut into medium dice
• 1 large yellow onion, cut into medium dice
• 2 medium cloves garlic, minced
• 2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-lb. squash)
• 1/4 tsp. ground allspice
• Pinch crushed chilies or cayenne, more to taste
• Kosher salt and pepper, to taste
• 1 quart low-salt chicken broth
• 1 14.5-oz. can diced tomatoes
• 4 sprigs fresh thyme
• 2 cups lightly packed, coarsely chopped kale (alternately, chard or spinach)
• 1 cup canned chickpeas, cannellini beans or mixed beans (I like to use mixed, myself)
• Optional: Garnish with shaved Parmesan or Pecorino

Instructions

1. Heat oil in a large pot over medium-high heat. Add the carrots and onion and cook until they begin to soften, stirring often, about 5 minutes. Add in the garlic and cook stirring for 1 minute. Add the squash, allspice, chilies, and 1 tsp. salt and stir well to combine. Add the broth, tomatoes and their juice, and thyme.
2. Bring the soup to a boil and then reduce the heat to medium and cover the pot. Allow to simmer for 10 minutes. Add the kale and the chickpeas (or beans) and cook, uncovered, until the vegetables are tender and the kale has wilted, about 10 minutes.
3. Discard the fresh thyme. Taste and season with more salt and pepper, if necessary. Garnish with shaved Parmesan or Pecorino cheese, if desired.

Prep time: 10 min
Cook time: 20 min
Total time: 30 min

Number of servings (yield): 4

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• Summer Corn Soup
• Chicken Orzo Soup
• Roasted Butternut Chowder with Bacon Croutons