Be Well Kitchen: Harvest Vegetable Soup

As we settle into the cooler months of fall, a nourishing pot of soup simmering on the stove is a perfect way to welcome the season.  Soups and stews are ideal for evenings when busy fall schedules preclude sit-down family dinners: keep the soup warm, and its ready to eat when you are. Paired with a salad or side dish, a hearty soup makes a great dinner or is easily transported to work in a thermos for lunch.

Take advantage of what’s available at your farmer’s market and feel free to substitute ingredients according to what you have on hand or what looks good at the market. For deep nourishment, keep your homemade bone broth in the freezer to use as a base for your soups. If you don’t have bone broth on hand, an organic chicken or vegetable stock adds flavor and serves as broth.

Harvest Vegetable Soup (4 Servings)

  • 2 tablespoons grass-fed butter or coconut oil
  • 1 medium yellow onion, diced
  • 2 large garlic cloves, minced
  • 2 sweet potatoes, peeled and diced
  • 1 medium or zucchini or yellow squash, diced
  • 3 tomatoes, 1 pint cherry or grape tomatoes, chopped, or 1 container of Pomi chopped or crushed tomatoes (750 grams)
  • 1 teaspoon dried thyme leaves (or 1 tablespoon chopped fresh thyme)
  • 1 teaspoon dried rosemary (or 1 tablespoon chopped fresh thyme)
  • 4 cups chicken or vegetable broth
  • Salt and freshly ground black pepper

In a large heavy-bottomed pot, heat the butter or oil over medium-high heat. Add the onion and sauté until fragrant and translucent. Add the garlic, sweet potatoes, zucchini and herbs, and saute until golden brown. Once vegetables have softened and brown, after about 10 minutes, add the canned tomatoes and broth and simmer for about 20 – 30 minutes.

Season the soup with salt, and black pepper, to taste.

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