Autumn Harvest Soup

by Lylah Ledner

Autumn Harvest Soup

An easy and delicious soup to make - and can be easily improvised by adding any extra vegetables that you have on hand. Add a slice of sourdough bread and it's a wonderful comfort food meal to gather others around the table. Enjoy!

Autumn Harvest Soup Serves 4-6

1-2 T olive oil

1 onion, diced

2 cloves of garlic, smashed or minced

6 cups chicken or vegetable stock

2-3 carrots, cut into rounds

2 tomatoes, peeled, seeds removed and crushed

1 15oz can kidney beans

1 15oz can pinto beans (or, any combo you like)

1 bunch kale or chard, chopped

Grated Parmesan cheese,

Salt + Pepper to taste

 

In a soup pot or dutch oven, heat olive oil over medium-high heat; add the onions and garlic and cook until soft and fragrant then . . .

Add chicken/vegetable stock

Add carrots, bring to a boil and cook for about 10 minutes

Add tomatoes (crush them up with your hands first), beans and chard/kale

Bring to a boil, cover and cook until chard/kale is wilted about 5 -10 minutes

Ladle into bowls, season with salt and pepper and sprinkle on grated Parmesan



Lylah Ledner
Lylah Ledner

Author