Fall Harvest Soup
My mom had a conversation recently that went along these lines:
“I don’t really like soup but I like yours and Jeffery’s,” Mom.
“Who else’s soup are you eating?” me knowing my mom isn’t often eating soup.
“Well you know Campbell’s and Progressive and they’re not that good.” Mom
“Yeah, cause they’re not really soup. They’re more of a quick fix when you need something warm,” me.
“Well how do you make soup?” my mom
“What do you mean? You just dump a ton of stuff in a pot and boil it with broth?”
“No, it never tastes good,” she say.
Well this soup is the dump everything in a pot and let it boil with broth type of soup. It comes out delicious. I made this with the vegetables I got from the last fall harvest of the year and I was so worried they’d all go bad so i just threw them all in! I feel like it came out really well though.
Ingredients in the Soup
- 2 tablespoons of olive oil
- 3 cloves of garlic
- 1 large yellow onion
- 2 large heirloom tomatoes
- 1 heads of cauliflower
- 1 head of broccoli
- 2 large carrots
- 5 stalks of celery
- 2 handfuls of Brussel sprouts
- 2 ears of corn
- 2 sprigs of rosemary
- 2 sprigs of thyme
- 2 bay leaves
- 2 teaspoons of salt
- 2 teaspoons of black pepper
- Vegetable Broth
How to Make the Soup
- Dice all of the vegetables and mince the garlic. With the tomatoes discard the core and seeds.
- Add oil to the pan and heat under medium heat. Add onions and tomatoes, simmer for about 5 minutes. Add in garlic and simmer until fragrant.
- All all of the rest of the vegetables to the pot along with the broth. Bring to a boil and then simmer for about 2 hours. (I normally forget about it and then remember it after 3 to 4 so up to you)
- I suggest pairing it with a crusty bread for dipping but that is it! Enjoy!
