Harvest Vegetable Soup ~ Recipe

This versatile and forgiving soup is a great way to use up the abundant summer and fall produce on hand this time of year. You can add whatever herbs and vegetables you have available to create your own unique combinations – just be sure to allow enough time for whatever you add to fully cook (without becoming mushy).

This soup is really good even in winter after all these different vegetables have been preserved in various ways. For example, you can use canned or frozen or dried veggies and herbs. And feel free to experiment and add different ingredients like potatoes or noodles or beans. Have fun with it!

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Harvest Vegetable Soup Ingredients:

3 T. olive oil
1 medium onion, peeled and diced small
3 cloves garlic, peeled and diced small
2 medium carrots, peeled and diced small
2 celery stalks, cleaned and diced small
½ cup yellow pepper, cut into small chunks
½ cup red pepper, cut into small chunks
1 cup fresh kale, washed ribs removed and torn into small chunks
4 cups chicken or vegetable stock
1 T. fresh thyme, crushed
1 T. fresh oregano, crushed
¼ cup dry white wine
2 T. fresh lemon juice
salt and pepper, to taste

Optional Garnish: Parmigiano-Reggiano cheese, cut into ribbons with a vegetable peeler

Directions:

Add olive oil and onion to a large stock pot or Dutch oven (I use my Lodge Dutch Oven) over medium heat. Cook the onion for approximately 5 minutes, stirring occasionally. Then, add garlic, carrots, celery and peppers and cook for another 2 or 3 minutes. Season with salt and pepper, to taste.

Next, add kale to pan and sauté for 2 or 3 minutes, until it wilts. Add the fresh herbs and wine and cook until the liquid is reduced by half.

Lastly, add chicken or vegetable stock and bring to a boil. Then, reduce heat to medium-low and allow to simmer for 15 – 20 minutes. Remove from heat and add fresh lemon juice. Add additional salt and pepper, if needed.

Garnish with shaved Parmigiano-Reggiano ribbons and serve with crusty bread.

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