Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, harvest vegetable soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Harvest Vegetable Soup is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Harvest Vegetable Soup is something which I have loved my whole life. They’re nice and they look fantastic.
In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Add a few handfuls of the chopped kale and stir everything together. Melt butter in a big heavy saucepan and fry onion for a few minutes, then add carrots and green pepper and fry until softened.
To begin with this recipe, we have to prepare a few ingredients. You can cook harvest vegetable soup using 18 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Harvest Vegetable Soup:
- Take 2 ounces oil
- Take 5-8 ounces Italian sausage, hot……remove the casing
- Get 3 strips bacon- diced
- Take 1 small sweet onion 1/4 inch diced
- Prepare 5 cloves garlic- chopped
- Make ready 3.5 ounces flour- by weight
- Take 2 quarts chicken stock
- Take 3 small idaho potato diced 1/2 inch
- Get 2 small carrots 1/4 inch dice
- Get 1 small zucchini- diced 1/4 inch
- Get 1 small yellow squash- diced 1/4 inch
- Make ready 1/2 pint cherry tomatoes diced
- Take 8 ounces kale- stems removed and cut into 1 inch dice
- Take 1/4 teaspoon thyme
- Take 1/2 teaspoon fennel seed
- Make ready 1 teaspoon paprika
- Prepare 1 teaspoon black pepper
- Prepare 1/2 teaspoons kosher salt
Carefully puree the soup in batches in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in wine and cream. This super simple Healthier Slow Cooker Creamy Tortellini Vegetable Soup is the perfect fall dinner…great for nights when you're craving Italian, but want something warming and healthy too. A mix of vegetables, simmered with Italian seasonings, a splash of wine, kale, and cheese tortellini.
Steps to make Harvest Vegetable Soup:
- Heat a 5 qt sauce pan and then add the oil.
- Brown the sausage and bacon.
- Add the onion and garlic and caramelize to a light to medium golden brown.
- Dust with all the flour and stir to make the compound roux.
- Add the chicken stock.
- Add the potatoes and carrots then simmer 10 minutes
- Add the remaining vegetable and seasoning and simmer 15 -20 minutes.
- Adjust the seasonings as needed.
Potato soup, gazpacho, butternut squash soup—find the best recipes for all your favorite vegetable soups. Fall is my favorite and I consider it to be the perfect time of year. The weather is cooler but there are still fresh, seasonal vegetables available. One of my favorite fall meals is a Fall Harvest Vegetable soup made from wholesome and hearty veggies. I always make pretty big batches of soup on the weekend and store and reheat leftovers for lunch throughout the week.
So that’s going to wrap it up with this exceptional food harvest vegetable soup recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
