Autumn Vegetable Soup

autumnsoupThis recipe, adapted from Simply in Season, is another one of those great basic recipes that you can vary depending on what vegetables you have on hand. Here is my version:

In the soup pot, saute 1/2 C minced onion and 2 cloves of minced  garlic in 1 T of olive oil for 1 minute over medium heat.

Chop 1/2 C each of kale, cabbage, carrots, green pepper, then add to the pot along with 1/2 t each of salt, basil, and oregano; add 1/8 t pepper; saute a little, turn the heat down to low, cover pan, and cook for 5 minutes.

Then add 2 C vegetable broth, a can of diced domatoes, 2 t barley. If desired you can also add 3/4 C beans, 1/2 C corn, and 1 1/2 T red cooking wine. Bring to a gentle boil and simmer about 15 minutes. Before serving, add 1 T fresh parsley and simmer another few minutes.

The verdict: This is a very tasty, low calorie soup. I wish I had doubled it as it would be great to take to work for lunches.


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