November 10, 2012


autumn is definitely soup, stew and chili season around here. they are so easy to make and there are endless varieties to try out. soups also work well for busy families who can't always sit down at the same time for dinner. i usually put together a soup like this late afternoon and let it simmer till someone says they're hungry. you can always make double and freeze half for another time. soups hold up great in the freezer.

we're expecting snow this weekend and i'm already thinking about more soups to make. butternut squash, baked potato, corn chowder...yum! have a nice cozy weekend and if you're in for a cold one, eat lots of soup.




1 large onion
4 cloves garlic
4 stalks celery
4 carrots
1 medium zucchini
1 medium summer squash
1 orange bell pepper
1lb frozen corn
2 quarts vegetable broth
4 tablespoons olive oil
1 teaspoon poultry seasoning
1 teaspoon dried italian herbs(thyme, rosemary, parsley, etc)
salt and pepper to taste


peel and chop veggies. in a large soup pot, saute all veggies(except corn) in olive oil until tender. add frozen corn and cook for 2-3 minutes to bring back to temperature. add spices and veggie broth. bring to a boil then turn down to simmer until ready to eat. enjoy! 

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