Rustic Fall Vegetable Soup
Rustic Fall Vegetable Soup
This simple soup is perfect for cool fall evenings.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 197
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 197
1 tablespoon butter or olive oil
1 medium yellow onion, diced
1 clove garlic, minced
1 medium winter squash, peeled and diced
1 medium zucchini, diced
1 medium sweet potato, peeled and diced
1/2 cup orzo
1 -28 can crushed tomato
1 teaspoon dried thyme leaves
1 teaspoon dried rosemary
4 cups low-sodium chicken broth
salt and freshly ground black pepper
Directions:
In a large heavy-bottomed pot, heat the butter or oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the garlic and saute until golden brown.
Add the winter squash, zucchini, sweet potato, orzo, canned tomatoes, thyme, rosemary, and broth. Simmer until the vegetables are soft and cooked through, about 30 minutes.
Season the soup with salt, and black pepper, to taste. Serve with sliced crusty bread.
Source: foodnetwork.com
Add the winter squash, zucchini, sweet potato, orzo, canned tomatoes, thyme, rosemary, and broth. Simmer until the vegetables are soft and cooked through, about 30 minutes.
Season the soup with salt, and black pepper, to taste. Serve with sliced crusty bread.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
