Homemade Fall Harvest Vegetable Soup Recipe
This hearty soup can be cooked over the campfire in a large soup pot big enough for all harvest participants, in an instant pot, or as a regular soup for family gatherings or a Thanksgiving dinner.
Ingredients
- 3 tomatoes
- 2 onions
- 2 garlic cloves
- 1 celery stick
- 2 large carrots
- 1 medium-sized zucchini
- 1 tablespoon tomato sauce
- 1 bay leaf
- 1 cup small pasta filini, risi, farfalline, or alphabet pasta
- 10 cups vegetable broth
- 2 tablespoon olive oil
- 2 oz hard cheese Parmesan or similar
- fresh parsley for serving
- 1 cup boiled lentils
- 10 oz canned beans
Instructions
- Peel onions, carrots, garlic, and zucchini. Finely chop the onion, mince the garlic, and cut the carrots, zucchini, and celery sticks into small cubes/slices.
- (Optional) Blach tomatoes. Pour hot boiled water into a large bowl and prepare another with ice-cold water. Using a sharp knife, score each tomato with an "X," OR use a fork to penetrate it in several places. Place the tomatoes in the hot water bowl for 1 minute until the skin starts to come off. Then, transfer to the bowl with ice water to cool down. Once cooled, the skin can be removed easily, starting from the scored place. Alternatively, blend the tomatoes with the skin using an immersion blender.
- Cut tomatoes into smaller cubes/slices.
- Heat the olive oil in a large stockpot and fry the onion and garlic on medium heat until translucent.
- Add celery, carrots, and zucchini. Continue frying for 3-5 minutes.
- Add the lentils, beans, tomatoes, broth, tomato paste andbring to a boil. Add salt and pepper to taste.
- Add pasta and boil until al dente on medium-high heat (around 8-10 minutes).
- Switch off the heat. Serve with sprinkled hard cheese, sour cream (optional), and chopped parsley on top.
Notes
- Depending on the broth's saltiness, you might want to skip adding salt to the soup.
- Serve with fresh crusty bread, crackers, or lavash chips.
- Sprinkle with roasted pumpkin seeds and/or croutons, and add sour cream as an optional topping.
- This recipe is well-suited for cooking over the campfire.
- Fresh tomatoes can be substituted with canned tomatoes.
