This “clean out the fridge and don’t wast the CSA” soup was surprisingly good. I used my homemade veggie bullion (my CSA provided a recipe with the previous box), my leftover onion, celery, peppers, cabbage, and carrots. With garlic, a can of diced tomatoes, some tomato paste, a couple of cans of beans, and some red lentils, my soup was all filled out. My recipe is only a template, of course. You could make a delightful fall veggie soup without some of these ingredients, or using some others that you have on hand.
Fall veggie soup
1-2 Tbsp olive oil
1 small onion, diced
3-5 heads garlic, diced (just depends on how garlic-y you like things)
2-5 carrots, diced (I used about 5 carrots because that’s what I had left and I didn’t want any to go to waste)
2-4 celery ribs, diced
1/2 a head of cabbage, sliced thinly
2 sweet peppers, de-seeded and diced
1 14-oz can diced tomatoes (if you have a 28 oz-er or a couple of 14 oz, go ahead and use them. I just only had one 14-oz can).
3 Tbsp tomato paste (you won’t need this much if you have more than 14 oz of tomatoes)
1 cup red lentils, rinsed
2 cans beans of your choice, rinsed (I used kidney and chickpea)
fresh squeezed lemon juice, salt and pepper, and parmesan to taste
In a large pot over low-medium heat, sauté the onion, carrots, celery, and garlic in the oil
After a few (5ish) minutes, add the peppers, stirring occasionally for another 3-5 min.
Add the tomatoes and water with tomato paste (the amount of water you add is up to you–lentils soak up a lot of liquid, so just have some extra water on hand if needed), stirring well. Stir in the veggie bullion too. (Since mine is homemade, the ratio of bullion to water is different than most packaged varieties. Check the package for info).
Bring to a gentle boil. Add lentils, again bringing to a gentle boil and then simmering for 10-15 minutes.
Taste the lentils–if they are edible but not yet mushy, go ahead and add the cabbage and the beans (and perhaps some more water) and stir.
Once the cabbage is wilted, taste, and add salt, pepper, and lemon juice in small amounts until you’re satisfied with the flavor.
To serve, top with parm.
As usual with soups, this one is better the next day. I’ll post the recipe for the homemade veggie bullion soon. Like me, I imagine you will marvel at its simplicity! Who knew making homemade bullion was so easy?