I’m going to let you in on a little secret.
I’ve been struggling with my veggie consumption lately, unless of course you count pizza (I don’t) or French fries. Now we’re talking. Hello potatoes; come to Mama.
I’ve decided to blame the changing seasons for my sudden lackluster ways. Clearly, it can’t be me or the mass amounts of produce I consumed all summer long. It’s not like I’ve been known to overdo it or anything (cough, cough).
I recognize it’s only been a week since we swapped out Summer for Fall and it’s possible my veggie loving has been declining for longer than that. No matter. “Details, schmetails,” I always say.
I’ve been a little lazy lately in the kitchen as well. I like to call it nesting or perhaps simply simplicity.
Either way, I’m holding the changing of the guards responsible, which might lead you to believe Fall and I are not friends. Or perhaps you’re super impressed with my ignorance is bliss philosophy and envy my avoidance techniques. In the words of my good friend Shaggy, ♫ wasn’t me. ♫
Truth be told, I adore Fall.
Of course, I’m already missing my summer succulents, and I fully intend to buy raspberries in the middle of December. Gasp, off-season produce; I know, I know, the horror! Thankfully, I have a plethora of blueberries in my basement freezer, which will help offset my raspberry shame. See, it’s always about balance, seasons included.
Here’s the thing. By the time the last summer sun has set, I feel a little weathered and worn out, which is why I’m beyond ready for Fall.
Fall is more to me than pumpkin spice everything, knee-high boots and chunky scarves, mainly because I’ve never been able to style those damn things. The end result is reminiscent of a Tim Burton movie, with the knitwear swallowing my little pea head whole.
Fall means we scale back.
We embrace the cooler temperatures and the slower pace.
We nest. We simplify.
We sleep more.
We spend long hours horizontal in front of a fireplace with a great book and maple sugar candies.
During the Fall, we relax.
We rest. We rejuvenate. We recharge.
After a summer of sun and socializing, we crave quiet.
We crave nourishment.
We crave warmth and comfort.
We crave soup.
Hearty Vegetable Soup with Roasted Tomatoes to be exact.
This soup packs a bounty of fresh produce into one dish (Take that lackluster veggie loving ways). The roasted tomatoes and corn bring depth to the broth and flavor to the bowl. It’s filled out with potatoes (spud love!) carrots, onions, green beans, bell peppers and Great Northern Beans (because protein Bro) making it a full on, finger-licking, booty-shaking, mouth-quaking, meal, also known as Fall in a bowl.
- 8 Roasted Tomatoes or two 15 ounce cans of Fire Roasted Tomatoes
- Olive Oil (for roasting the tomatoes)
- Garlic (for roasting the tomatoes)
- Dried Oregano and Basil (for roasting the tomatoes)
- 4 cups of Vegetable Stock
- 3 large Red Skinned Potatoes, diced
- 1 1/2 cups Green Beans, cut into 1 inch pieces.
- 1 large Shallot, minced
- 1 small Yellow Onion, minced
- 2 ears of Corn, shucked, grilled (optional) and scrapped off the cob.
- 1 Bell Pepper, minced
- 3 large Carrots, chopped
- 1/2 cup fresh Parsley, minced
- 1 tsp. Salt
- 1 tsp. Pepper
- 1/2 tsp. Red Pepper
- 1 Tbsp. Honey (Optional)**
- 1 15 ounce can of Great Northern Beans, liquid drained.
- To roast the tomatoes, cut them in half and place them cut side down on a cookie sheet lined with foil. Top them with olive oil, crushed garlic, and dried basil and oregano. Roast them in the oven at 400 degrees for 35 to 40 minutes. I do this step the night before or even days ahead of time. Refrigerate the tomatoes and all liquid until you're ready to use.
- Add the roasted tomatoes and liquid to a large pot. Use an immersion blender (or an actual blender if you prefer) to break the tomatoes down.
- Add the rest of the ingredients, except for the Great Northern beans, to the pot, everything from the vegetable stock to the honey. Bring to a boil, then reduce heat to simmer.
- Let simmer for one hour, stirring occasionally. With 30 minutes remaining, add your Great Northern Beans.
- Taste, taste, taste and adjust seasonings as necessary.
- I used whatever vegetables and beans I had on hand. Feel free to mix and match with your favorite veggies.
- **If you find the soup is sweet enough as is, you can skip the honey altogether.
Are you ready for Fall too? Tell me about it. What are your favorite things about this season, excluding of course the dreaded, over-hyped, much ado about nothing, pumpkin? Sorry, I couldn’t resist.