Hey friends! If your December is as crazy as mine, you are in need of a simple, tasty dinner idea that isn’t going to keep you in the kitchen for more then thirty minutes. Well, you know I love soup, so I’ve got yet another easy soup recipe for you to try. I got this recipe from my sister a couple years ago and we’ve been enjoying it on a regular basis ever since.
This recipe is meatless, and I know most husbands turn their noses up to such dinners, but at our house we try to have at least one or two meatless dinners a week. Besides the fact that it saves money, I personally think Americans eat WAY to much meat. It would do us all good to cut back a little. So if your husband is the kind that might be worried about a meatless meal, start with this soup and see how it goes over. When we have meals without meat I always try to use another form of protein because I think it is important to get enough protein in your diet. I add great northern beans and barley to help this soup qualify for dinner instead of just a soup course, but the original recipe doesn’t have beans or barley in it.
I have to say my favorite thing about this soup is that it has sweet potatoes and zucchini in it. It doesn’t hurt that you saute the onions and celery in butter either, that step alone really gives it a little something extra. You’re gonna love it.
Harvest Soup
2-3 carrots, sliced 2 small zucchini, halved and sliced 1-2 large sweet potatoes, cubed 1-2 large russet potatoes, cubed 1 large onion, diced 2-3 stalks of celery, diced or thinly sliced 1 can great northern beans or any other white bean, drained 1 cup cooked barley 1/2 cup butter, you could get away with 1/4 a cup but why skimp? Water Chicken Bullion to taste, approx. 3-5 tsp (depends on how much water you use) Salt and Pepper to tasteIn large stock pot, saute onion and celery in butter. Add all remaining chopped veggies and cover with water (you can use chicken stock if you prefer, do two parts chicken stock one part water) until liquid is 2-3 inches above veggies. Add chicken bullion if you didn’t use chicken stock (start with three tsp (or three cubes) and add more if necessary.) Bring soup to a boil and reduce heat to a simmer. Cook until veggies are tender. Add beans and barley. Season to taste with salt pepper and bullion if necessary. Enjoy!
Hope you are having a wonderful December,
Maria
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{ 3 comments… read them below or add one }
I have already made it! Soooo good. The sweet potatoes add a little something extra. Thanks Maria, and yes, we eat way to much meat in my house.
I’m glad you liked it Destri.
This was amazing!! Thanks for the recipe. I had all those ingredients on hand, and wanted something warm to eat. I pureed a cupful to make it a little less brothy and I added (to my own bowl) a teeny dash of roasted chipotle to give it a kick! But it really didn’t need it. The flavors are wonderful without adding to it.