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.
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