I’ve always liked soup. I can eat it for breakfast, lunch and dinner. OK, maybe not breakfast. But seriously, I love soup so much that I’ve actually turned Jose on to it. Now he’s a soup-addict too. To celebrate the beginning of fall (everywhere else in the country) I made a simple, but tasty soup this weekend.
1 tbsp olive oil
1 clove garlic, minced
1 yellow onion, chopped
1 red pepper, chopped
1 cup carrots, chopped
32 oz vegetable stock
1 can corn kernels
1 tsp thyme
1/2 tsp salt (or to taste)
8 oz whole wheat pasta (for soup)
1 bunch kale/chard/spinach, chopped
1. Heat olive oil in large soup pan.
2. Saute garlic and onion until translucent.
3. Add pepper and carrots and cook for another 5 minutes.
4. Add vegetable stock, canned corn, thyme and salt. bring to a boil. Add pasta and cook for 8 minutes.
5. Stir in your favorite green (kale, chard or spinach) and cook for an additional 2 minutes.
6. Serve soup hot with warm crusty bread.
This is a great recipe for those fall and winter days. Not necessarily good for Florida, perhaps, but I can always turn the AC down and pretend.