I haven’t made soup in a long time–mostly because there is no need to make hot soup in the middle of summer. However, now it is most definitely autumn and therefore–soup shall be made!
One of my favorite and easiest recipes for soup is my autumn veggie soup. It is super easy and you don’t need to cook it too long to get a lot of flavor. Also there are a lot of ways that you can change it up.
First, you want to start off with organic stewed tomatoes. I like using just the plain ones because sometimes the flavored stewed tomatoes have way too much…well, flavor. I usually use two cans to start off my soup base.
Bring the tomatoes to medium heat and then you can start adding your fresh veggies. Of course, you can use your favorite veggies, but I tend to use the same ones for this soup. Yellow squash, zucchini, and eggplant.
You will also want to start adding your beans. I use all sorts of beans in this delicious soup: black beans, chick peas, white beans, red beans, etc. You will want to put all of your beans into a strainer and run them through some water before you put them in the soup. Otherwise, all of the juices that the beans are in can also overtake the flavor of the soup.
Once you get all of your veggies and beans into the stewed tomatoes, you want to start bringing your heat up to a boil. When you add your seasonings, you want the temp to be hot so that everything starts soaking up the flavors.
Sea salt, fresh ground pepper and 3 or 4 bay leaves are a must. I also like a lot of garlic salt and onion powder. I am not a huge fan of onions in soup…but I love onion flavor. Also, I added quite a bit of fresh cilantro and fresh lime. You could add all sorts of fresh herbs such as basil or tarragon as well. For this batch of soup, however, I wanted to keep it simple.
Let the soup simmer with the seasonings for about 20 minutes or so. I wanted this soup to be completely vegatarian, so I didn’t have to cook any meat on the side. Otherwise, adding the cooked meat (juices and all) helps add a lot of flavor. So, for this soup, I decided to use wheat meat crumbles, which I love. The wheat meat doesn’t need to cook long, however, and it is pretty salty on its own. So, I didn’t want to add the wheat meat too soon. Once the veggies started getting soft, I went ahead and added the wheat meat into the soup.
Put the lid on the pot and let it simmer for about 10 minutes. You don’t want your veggies to get too soft, so this ins’t a soup you want to cook for a long time. Make sure that your veggies still have some firmness to them, but also that the flavor has soaked up enough that things are tasty!!
Then comes the fun part of garnishing. I am a huge sour cream fan and like it in most of my soups. For this soup, a dab of sour cream and some chopped green onions really add to the flavor. Also, adding some cheese and tortilla strips make for a great taco soup. I even tend to put some lovely Cholula in the mix. It is all about what you like. This soup is also amazing in a bread bowl–but I am currently trying to kick some of those bad carbs out, so no bread bowl this time! 🙂
Add to this soup any other ingredients you love and you will see how versatile it can be. It is a great base for any fall soup you are in the mood for. Enjoy!
Categories: Food & Recipies