Fall Soup

One of the great things about fall is the crisp air and the bright colors of the turning leaves.  Another thing I like is the change in menus.  Though it’s too hot in summer around here for soup, autumn is the perfect time to break out the stock pot and make a big batch of homemade soup.  My garden is coming to the end of its season, but I still have leeks and zucchini and herbs that will be perfect in a hearty fall soup.

Soup Ingredients
Soup Ingredients

Ingredients:

3 tablespoons olive oil
2 medium-sized zucchini, quartered and sliced
1 medium onion, rough chopped
3 cloves garlic, chopped
1 can black beans
1 can green beans
1 can kidney beans
1 can cannellini beans
1 can mixed vegetables
3 cans Italian seasoning diced tomatoes
2-3 cups of chopped cabbage (I use the coleslaw bag from the grocery store)
1 cup V8 vegetable juice
3 1-quart boxes low sodium soup stock (vegetable, chicken, or beef all work great!)
2 teaspoons Italian seasoning                                                                                                                                                              1 bay leaf
Salt and pepper to taste

 

Directions:

  1. In a large stock pot, over medium heat, heat olive oil and saute zucchini and onion, (I don’t like cooked carrots, so I don’t add them to my soup, but if you like carrots in your vegetable soup, this is when you would add 1/2 cup of chopped carrots.), saute 5-7 minutes. Add garlic and saute another 3-4 minutes.
  2. Add broth and V8, bring to boil.  Reduce heat to low and add black beans, green beans, kidney beans, cannellini beans, mixed veggies, diced tomatoes, seasoning and bay leaf.  Simmer 20-30 minutes.  Add chopped cabbage and simmer another 10 minutes.
  3. Serve in nice big bowls, sprinkle with fresh grated Parmesan cheese.

Other ideas:

One great thing about this recipe is that it is a great base for other ingredients.  If you want an even heartier soup think about these ideas.

  1. After adding the canned vegetables, add a box of chicken-flavored rice.  Add the seasoning packet for extra flavor.  Tip: rice cannot be frozen, so if you’re planning on freezing your soup, do not add rice until reheating.
  2. Or (maybe and), when adding the cabbage, add chopped roasted chicken.  This is a great way to use any left over chicken.  Tip: if adding chicken, you might also prefer using either vegetable or chicken stock.
  3. Add uncooked pasta (I like rottini, but elbow or shells work great too) to the stock pot about 10 minutes before serving, allowing time to cook el dente.

Homemade soup is easy to make.  If you’ve never tried it, this is a great recipe to learn.  Enjoy!

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