Easy // 35 mins // Yields 4 quarts

Simply and quickly cooked Harvest vegetables are morphed into hearty hungry entrée soups of many colors all week long.  There are a lot of great organic soups on the market now.  We chose 3 and added protein garnishes for flavors galore.

Large soup pot w/ lid
Small sauce pan w/ lid

Harvest Ingredients:
2–3 med Onions, large dice
1 head Cauliflower, diced florets
(Opt) 1 Med Fennel Bulb, diced
1 head Celery, large diced
1 pound Green Beans
1 bunch Broccolette, bite sized pieces
1 bunch Beet Stems & Leaves, thin slice
1 bunch Kale, bite sized pieces

Other Ingredients:
3–5 cloves Garlic, sliced
1/3 cup Evoo
1/2 tsp Black Pepper
1 tsp Sea Salt
Boxed or canned prepared organic soups
Favorite garnishes such as proteins, rice,
beans, lentils, cheeses, tortillas, herbs, seeds,
nuts, edible petals, etc

Step 1:
Make your harvest broth while you prep out the vegetables.  Add the peels & tough stems to a covered saucepan.  Add in a quart of water or more, salt & pepper, cover & set over high heat for 10 mins.  When it boils, remove cover & reduce heat to med high.  Saute onions in evoo w/ black pepper for about 5 mins, add the garlic & toss for 2 more mins.  

Step 2:
Add the salt, cauliflower, celery & optional fennel & sauté for 5 mins while you prep out the remaining vegetables.  Strain in the broth, add the beet stems (I slice those very thinly for best texture), green beans, broccolette, cover and simmer over med high heat for 10 to 15 mins until tender.  

Step 3:
Add in the kale & the beet greens at the end and simmer for another 5 mins or until kale is as tender as you like.  I like my veggies to retain some bite, but others prefer them nicely braised.  It’s up to you.  Now the creativity begins.  I used organic boxed soups in 3 flavors.  Tomato Basil,  Pumpkin, and Portobello Mushroom.  Garnished w/ brown rice & black sesame seeds, sausage & fava beans.  Flavors abound.

Some studies show that trying new or not-yet-favorite vegetables in soups makes them more palatable.  If you’re into making your own soups from scratch these simply cooked tender vegetables would be great in a roasted chicken soup, organic bone broth & barley, and a hearty classic minestrone.