Simple Seasonal Soups

by Michele Cheplic | More from this Blogger

Busy cooks appreciate the simplicity of soup, and with fall in full swing, this versatile dish is a welcome sight at mealtime. Not only is it warm and inviting, but soup can also be tailored to fit a variety of palates from meat lovers to vegetarians.

The following autumnal soup recipes are designed especially for soup lovers looking to incorporate fresh fall vegetables into their diet:

EASY BUTTERNUT SQUASH SOUP

Ingredients:

6 cups vegetable broth

One 2-pound butternut squash (quartered, seeded, peeled and cut into 2-inch pieces)

5 thyme sprigs

2 garlic cloves, halved

2 medium leeks, white and pale green parts only, cut into 2-inch pieces

1 celery rib, cut into 2-inch pieces

1 tablespoon vegetable oil

2 cups coarsely chopped kale

One 15-ounce can pinto beans, drained and rinsed

1 medium carrot, finely diced

1 red bell pepper, finely diced

1 cup corn kernels

Salt and freshly ground black pepper

Directions:

In a large, heavy pot, combine the broth, squash, thyme, garlic, leeks and celery and bring to a boil.

Cover and simmer over low heat for 45 minutes.

Remove the thyme sprigs from the soup. Working in batches, puree the soup in a blender.

Return the soup to the pot. Add the collards, pinto beans, carrot, bell pepper and corn and bring to a boil. Simmer over low heat, stirring occasionally, until the vegetables are tender, about 7 minutes.

Season the soup with salt and pepper and serve.

SIMPLE MINESTRONE

Ingredients:

1 can pinto beans

1 can cannelloni beans

1 red onion diced

2 zucchini diced

1 can of diced tomatoes

4 stalks of celery diced

2 potatoes peeled and diced

2 leeks cut in half and sliced

2 quarts vegetable stock

Salt and pepper to taste

2 ounces olive oil

6 ounces of shell pasta

Directions:

In a large soup pot saute the onions, leeks, celery, zucchini until soft.

Add the stock and bring to a simmer then add canned beans, drained, tomatoes and potatoes and simmer for 40 minutes.

Bring stock to a boil and add pasta, cook until al dente.

Serves 6.

Related Articles:

Welcome To Autumn Soups

Soup's On: Spectacular Fall Soup Recipes

Warm Up with Homemade Chowder

More Hearty Winter Soup Recipes: Turkey and Rice and Tropical Chicken

Tips for Hosting a Winter Soup Party

Hearty Homemade Winter Soup Recipes

Super Soups

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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