There’s no avoiding it now! Fall is upon us and the weather is getting cooler if not downright cold for some of us in the mid-West and Northeast. That’s the bad news. The good news is that this is the perfect soup weather! Now that all of the harvests are in, we can really fancy up our soups with a variety of delightful vegetables.
- 2-medium sweet potatoes (cut into small cubes)
- 2-medium russet potatoes (cut into small cubes)
- 3-ears of fresh corn on the cob (de-cob corn by running a sharp knife down the outside of the cob) *Tip: Remember to always cut away from your body!
- 1-medium red onion diced
- 2-roma tomatoes diced
- 1-cup of black beans (you can use canned black beans)
- 1-red pepper julienned
- 1-yellow pepper julienned
- 2-cloves of finely diced garlic
- 2-stalks of celery diced
- 1-bunch of cilantro (if desired, or parsley as a substitute)
- Kosher salt, course black pepper and red pepper flakes to taste
- The stock: I would just use 4-cups of water and the juices from the vegetables, but if you feel that you want a heartier stock, you can get a great vegetarian stock at your local market. 1-quart will work.
- Rapidly boil your potatoes for 20-minutes until they are ¾ cooked
- To the stock, add your partially cooked potatoes and beans and rapidly boil them until the potatoes are almost cooked
- Add the remaining vegetables and simmer on medium to a low temperature for 45 minutes
- Top with your cilantro or parsley and season to taste
This is a soup that will have your loved ones coming back for seconds!
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