Harvest Vegetable Soup
Harvest Vegetable Soup

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, harvest vegetable soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Harvest Vegetable Soup is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Harvest Vegetable Soup is something that I’ve loved my whole life.

In a Dutch oven over medium heat, cook and stir the carrots, celery and onions in butter and oil until tender. Heat oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. 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 get started with this particular 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:
  1. Take oil
  2. Make ready Italian sausage, hot……remove the casing
  3. Take bacon- diced
  4. Take small sweet onion 1/4 inch diced
  5. Prepare garlic- chopped
  6. Get flour- by weight
  7. Take chicken stock
  8. Prepare small idaho potato diced 1/2 inch
  9. Get small carrots 1/4 inch dice
  10. Make ready small zucchini- diced 1/4 inch
  11. Prepare small yellow squash- diced 1/4 inch
  12. Get cherry tomatoes diced
  13. Make ready kale- stems removed and cut into 1 inch dice
  14. Get thyme
  15. Prepare fennel seed
  16. Prepare paprika
  17. Get black pepper
  18. Make ready kosher salt

Heat olive oil in a large Dutch oven or pot over medium-low heat. Put the prepared vegetables, except the peas and tomatoes, in the pan. Add the water and the stock cube. Heat the mixture to boiling point and then reduce the heat to a simmer.

Steps to make Harvest Vegetable Soup:
  1. Heat a 5 qt sauce pan and then add the oil.
  2. Brown the sausage and bacon.
  3. Add the onion and garlic and caramelize to a light to medium golden brown.
  4. Dust with all the flour and stir to make the compound roux.
  5. Add the chicken stock.
  6. Add the potatoes and carrots then simmer 10 minutes
  7. Add the remaining vegetable and seasoning and simmer 15 -20 minutes.
  8. Adjust the seasonings as needed.

Add a little more water if needed. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add the water, potatoes, squash, bouillon, bay leaves, chili powder, pepper, allspice and cloves. A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.

So that’s going to wrap this up with this exceptional food harvest vegetable soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!