Nutritious, Cheap, and Delicious: seasonal veggie soup!

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Hope this post finds everyone relaxed, content, and carefree on this beautiful fall day!  It’s been getting a bit cooler around here (FINALLY!) and we decided to make some delicious soup today using seasonal ingredients.

This recipe can be adjusted for any season. The key step is truly the sauteeing of the vegetables, which brings out their flavor and makes the soup’s flavors have more depth.

Seasonal Soup

4 garlic cloves, chopped (or more, depending on taste)
2 shallots, diced
5 or so celery stalks, sliced
1 leek (slice lengthwise and rinse with cold water–use only the white to light green section. Then dice!)
9 medium carrots, sliced
1 tbsp. fresh thyme
1 can white beans
1 can black beans
bag of frozen corn
Two 32-oz cans of chicken broth
Kosher salt and pepper to taste
4 tbsp olive oil
Chopped cilantro or parsley, for garnish

1) Sautee 1 tsp. salt, celery, leeks, shallots, and garlic in olive oil for about 15 minutes until transluscent and aromatic.

2) Add chicken broth and 4 cups of water (this makes a HUGE pot of soup!).

3) Bring to boil; add carrots, thyme, beans. Reduce heat to simmer and cook for about 5 minutes.

4) Add frozen corn last, so it remains a bit crunchy.

5) Simmer until carrots are done: not crunchy, but not soggy either!

Serve topped with chopped cilantro or parsley.

And there you go…a delicious, heartwarming, yummy soup for those cool autumn days. It’s also super easy to reheat, so this meal could last 2 people a few days!

Add whatever veggies you like or are in season: we’ve added zucchini, acorn squash, cabbage…whatever suits your fancy!

What’s your go-to meal during the cooler months?

Much love,

-B