Get the Recipe: Harvest Vegetable Soup
This is an easy, delicious and hearty harvest vegetable soup, with a variety of late season vegetables and beans. A great way to kick off soup season.
Ingredients
- 5 roma tomatoes
- 1 Tablespoon extra virgin olive oil
- 1/4 cup pancetta, or bacon, diced
- 1 jalepeño pepper, cored, seeded and diced
- 1 cup onion, diced
- 1 1/2 cups carrots, diced
- 1 1/2 cups butternut squash, diced
- 6 cups chicken broth, or vegetable broth
- Chunk of Parmesan rind, optional
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- Pinch cayenne pepper, optional
- Salt and pepper, to taste
- 3 cups cooked white navy beans, 2 cans, rinsed, if using canned beans
- 2 cups baby spinach
- Shaved Parmesan, for garnish
Instructions
- Preheat oven to 425° F. (non-convection). Cut the roma tomatoes in half lengthwise and place on a parchment-lined baking sheet, cut side up. Sprinkle with salt and pepper. Roast in the preheated oven for 30-40 minutes until shriveled. Remove from oven. Allow to cool 10 minutes, then remove tomatoes to a cutting board. Peel off the skin and chop roughly chop the tomato flesh. Set aside.
- Heat olive oil in a large Dutch oven or soup pot. Add pancetta and saute until mostly cooked. Add the jalapeño pepper, onion, carrots and squash. Cook, stirring regularly, until softened, about 10 minutes. Add the chicken or vegetable broth, Parmesan rind and spices. (*If using canned beans, add them now). Bring to a boil and then reduce heat and simmer for about 20-25 minutes, until the beans and vegetables are cooked. (*If using pre-cooked beans, add them now and cook until warmed.)
Notes
- If you happen to have some left-over chicken, it would be a perfect addition to the pot.
- Serve this with crusty bread for a hearty and healthy lunch or dinner.
- Taste and adjust seasoning as needed. Be sure to salt sufficiently to really bring out the great flavours.
Serving: 1serving, Calories: 222kcal, Carbohydrates: 38g, Protein: 11g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 902mg, Potassium: 1016mg, Fiber: 13g, Sugar: 6g, Vitamin A: 10607IU, Vitamin C: 50mg, Calcium: 137mg, Iron: 4mg
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