SOUP’S ON

Harvest soups to keep you warm and cozy

by KARLIE SPIRY

Anew aspect to cooking I’ve discovered is utilizing vegetables I’ve grown. As a first-time gardener myself, I now understand the sense of pride farmers and gardeners alike have in feeding their families with food they’ve labored over. It’s a special joy to cook this way. Whether it’s hearty red tomatoes, crisp kale, or even fat little onions, if it comes from my garden, it makes the meal even more special to me. With this feeling in mind, I created two soup recipes that are hearty and robust in flavor and celebrate the hard work that goes into producing a successful harvest. //

TUSCAN SOUP

One of the first things I harvested this year was kale. A simple leafy green that is so versatile when treated right. I used it in this Tuscan Soup recipe along with potatoes, beans, a bunch of aromatics to deliver a flavorful soup that’s sure to keep you warm on any cold night.

INSTRUCTIONS

Chop onion, garlic, potatoes, and kale into bite size pieces. In a soup pot over medium heat, brown the sausage and onions together until the onions are soft.

Add garlic, potatoes, strained beans, and seasonings to the pan and stir it all together and let it cook for about 5 minutes and then add in the kale and chicken stock and stir.

Let everything simmer together on the stove covered for 20 minutes or until everything is cooked through and then enjoy! SERVES 8 PREP 10 mins COOK 30 mins

INGREDIENTS

1 pound of ground Italian bulk sausage (I used Johnsonville’s Mild Italian Sausage) 3 large Yukon gold potatoes 1 medium size onion 1 bunch of kale (about 6-8 large leaves) 4 cloves of garlic 1 16 oz can of white beans 1 quart of chicken stock ½ teaspoon salt ½ teaspoon pepper ½ teaspoon garlic powder ½ teaspoon onion powder

Tuscan Soup is a tasty bean and potato soup recipe that will leave you full and satisfied.

ROASTED TOMATO SOUP

I had bountiful tomato plants this year, and one of my favorite ways to prepare tomatoes is to roast them. So why not try to make a soup out of it? This rich and creamy Roasted Tomato Soup recipe is one of the most comforting soups I’ve ever made. Forget the stuff in the can, this is the only recipe you will need to fill that tomato soup craving. With the right amount of garlic, wine, and other flavors, this soup is perfect for anyone looking to add gorgeous autumnal colors to their bowl while enjoying a cozy meal. Cut off the tops of the tomatoes and slice in half, quarter the onions, and peel the garlic leaving the cloves whole. On a lined baking sheet, spread out the ingredients in an even layer. Drizzle with olive oil and season with 1 teaspoon of salt and 1 teaspoon of pepper. Roast for 40-45 minutes at 400 degrees. SERVES 4 PREP 15 mins

INGREDIENTS

3 pounds of tomatoes 1 head of garlic (about 8-10 cloves) 1 large onion 1 teaspoon dried basil 1 teaspoon dried oregano 2 cups vegetable broth 1 cup of cream 2 teaspoons salt 2 teaspoons pepper 3 tablespoons of olive oil

Better than any can of soup by far, this Roasted Tomato Soup recipe will leave you wanting more.

INSTRUCTIONS

COOK 55 mins

Let everything cool. Then, blend it all in a high-powered blender or food processor until smooth. After blending, pour into a soup pot on medium-low heat.

Add the basil, oregano, vegetable broth, cream, and then salt and pepper to taste. Let it simmer for 10 minutes before serving and enjoy.