Harvest Vegetable Soup. Say Yes to Our Vegetarian Soups Crafted for Sippable Satisfaction. In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Heat oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat.
The weather is cooler but there are still fresh, seasonal vegetables available.
One of my favorite fall meals is a Fall Harvest Vegetable soup made from wholesome and hearty veggies.
Melt butter in a big heavy saucepan and fry onion for a few minutes, then add carrots and green pepper and fry until softened.
You can cook Harvest Vegetable Soup using 18 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Harvest Vegetable Soup
- Prepare 2 ounces of oil.
- It's 5-8 ounces of Italian sausage, hot......remove the casing.
- Prepare 3 strips of bacon- diced.
- You need 1 of small sweet onion 1/4 inch diced.
- You need 5 cloves of garlic- chopped.
- It's 3.5 ounces of flour- by weight.
- It's 2 quarts of chicken stock.
- Prepare 3 of small idaho potato diced 1/2 inch.
- Prepare 2 of small carrots 1/4 inch dice.
- Prepare 1 of small zucchini- diced 1/4 inch.
- You need 1 of small yellow squash- diced 1/4 inch.
- It's 1/2 pint of cherry tomatoes diced.
- It's 8 ounces of kale- stems removed and cut into 1 inch dice.
- You need 1/4 teaspoon of thyme.
- You need 1/2 teaspoon of fennel seed.
- Prepare 1 teaspoon of paprika.
- It's 1 teaspoon of black pepper.
- You need 1/2 teaspoons of kosher salt.
Once warm, add carrots, leek, and celery. In a large soup pot, heat olive oil on medium and add onions. Saute for two minutes, then add butternut squash and carrots. Saute for five more minutes, than add stock, celery, zucchini, canned tomatoes.
Harvest Vegetable Soup instructions
- Heat a 5 qt sauce pan and then add the oil..
- Brown the sausage and bacon..
- Add the onion and garlic and caramelize to a light to medium golden brown..
- Dust with all the flour and stir to make the compound roux..
- Add the chicken stock..
- Add the potatoes and carrots then simmer 10 minutes.
- Add the remaining vegetable and seasoning and simmer 15 -20 minutes..
- Adjust the seasonings as needed..
Contributed by culinary partner Lynn Novo. When I was a personal chef in Atlanta, I made double batches of this recipe every week for one of my clients-- who ate it even for breakfast. Then it became the star of my knife skills classes because it utilizes lots of evenly chopped. In this particular batch of soup I used a blend of Redhawk Kidney beans and Maya Coba beans, but please use whatever type of beans you have on hand. This healthy harvest soup features white beans with onions, carrots, butternut squash, oven-roasted roma tomatoes and spinach.