Tennessee Vegetable Harvest Soup
On those chilly autumn days nothing sounds better than a fresh vegetable soup. What’s even better is creating that pot of soup in minutes! I’m sharing with you my favorite vegetable soup recipe for those days you want a quick pot of southern comfort.
What You’ll Need:
1 tbsp. EVOO
32 ounces of chicken broth (or vegetable broth)
1/4 cup sliced carrots
1/2 yellow onion, diced
4 cloves of garlic
1 zucchini, quartered
1 yellow squash, quartered
4 Roma tomatoes, quartered
3-4 ribs of fresh kale
1/4 cup parmesan cheese, grated
2 tbsp. of chopped parsley
2 tbsp. of chopped basil
Salt and pepper
The How To:
Place EVOO in a dutch oven (or deep pot) on stove top over medium-medium high
Add the onions, garlic and carrots. Cook until onions translucent and carrots are soft, about 5-7 minutes. Salt and pepper it up!
Once onions are translucent add in zucchini, squash, tomatoes, parsley and basil cook about 5 minutes until zucchini and squash soften
Add the chicken broth, bring to a boil
Once boiling, drop temperature down to a simmer
Add kale, simmer until kale is softened, about 2-3 minutes
Add parmesan cheese, stir until cheese has melted
Quality check: taste the soup and make sure it is properly seasoned. Add salt and pepper to taste.
Add noodles for a heartier soup.
For a spicier soup, add one half to one whole jalapeno.
Squeeze in a half a lemon for some added freshness.
Store parlsey in a glass filled with water. Place a bag over the top and put in the fridge.
To keep basil fresh longer, store it on the counter top in a glass of water with a plastic bag over the top.
This soup will keep for up to 3 days fresh in the fridge but you can also freeze it for up to a month.
View the YouTube video here