Harvest Vegetable Soup
- At October 8, 2009
- By megan
- In BBQ Sauce, Broccoli, carrot, cauliflower, Corn, Peppers, Soup, sweet potato, vegan
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So fresh. So good. So flavorful. Soups usually aren’t this delicious, in my opinion, and it is all due to these fresh, local, seasonal, and organic ingredients.
In a large pot, I combined the following ingredients and cooked for 40 minutes:
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 quart veggie stock
- 3 or more quarts water
- sweet potatoes, peeled, cubed
- carrots, peeled, chopped
- corn (fresh from the cob, husked, boiled, shaved from the cob)
- green pepper, chopped
- broccoli, chunks
- cauliflower, chunks
- 2 TB Grumpy’s Private Reserve Black Label BBQ Sauce
For such a simple soup, it took more than 2 hours to prepare. I husked 12 ears of corn, peeled and cubed 2 pounds of yams, and almost 3 pounds of carrots. I made a lot of soup and froze some for later. You could add more or less of each ingredient according to your own tastes. The flavors of these fresh ingredients really stood out, which is why I only added a small amount of BBQ sauce for a little spice.
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