Fall Harvest Veggie Soup
Fruits and veggies just taste better when they’re fresh, local, organic, and seasonal. That is the bottom line. I can pretty much guarantee that this soup would not have been so incredibly delicious had I purchased the ingredients at the store… especially in the middle of January.
But… that day will come. Right now, though, I will be savoring every last bite of my Fall Harvest Veggie Soup.
It was quite easy- Into a large stock pot went the following ingredients in the following order, allowing a little time in between each ingredient to bring the broth back to a boil:
- 1 quart water (bring to a boil)
- 2 yellow onions, chopped
- 5 cloves garlic, minced
- 3 bay leaves
- 2 shallots, chopped
- 4 cups grilled, blended tomato puree
- 4 carrots, quartered and chopped
- 1 zucchini, sliced into pieces approximately the same size as the potatoes
- 1 pound red fingerling potatoes, cubed
- 1 can kidney beans, rinsed and drained
- 1/2 pound shiitake mushrooms from Hazel Dell
- 2 green peppers, chopped
After this cooked for 45 minutes or so, I added a couple teaspoons of sea salt and some Smoked Spanish Sweet Paprika that I bought from Savory Spice Shop.
I served it with some bread and mozzarella cheese. It was really, really good soup. I’m glad I have some leftovers.