Simple Seasonal Soups Food Families.com

Simple Seasonal Soups

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