- Heat the oil in a large soup pot over medium-high heat.
- Add carrots and onion and cook, stirring occasionally, until they begin to soften (about five minutes.
- Add garlic and cook for one minute more.
- Add squash, allspice, cayenne, and 1 tsp. salt and stir to combine.
- Add broth, tomatoes with juice and thyme.
- Bring to a boil, reduce heat to medium, cover and simmer ten minutes.
- Add kale and chickpeas and cook uncovered until squash is tender and kale is wilted, about ten minutes.
- Discard thyme before serving. Season to taste with more salt and cayenne.
Tuesday, November 3, 2009
Autumn Vegetable Soup
2 tbl. olive oil
3 medium carrots, cut into medium dice
1 large yellow onion, cut into medium dice
2 medium cloves garlic, minced
2 cups 1/2-inch-cubed, peeled butternut squash (about half a 2 pound squash)
1/4 tsp. ground allspice
Pinch cayenne pepper; or more to taste
1 quart low-salt chicken broth
14.5 oz. can no-salt-added diced tomatoes
4 sprigs fresh thyme
2 cups lightly packed, coarsely chopped kale
1 cup low-salt canned chickpeas
Yields about eight cups. You can refrigerate this soup for three days or freeze for two months. You can substitute other fall vegetables or beans.