Want a great way to enjoy all the various vegetables from your autumn harvest in the same meal? Make a soup! Nothing beats a hot bowl of soup on a cold autumn or winter day. And nothing makes it better than using your own home-grown veggies. I created this soup last week, and it’s a keeper. Even my son (who doesn’t like any kind of vegetable soup) went back for seconds. That’s a stamp of approval that necessitates my sharing the recipe!
AUTUMN HARVEST SOUP
Note: This makes a large batch, so use an 8 quart stew pot.
- 1 package of hot sausage (Hillshire Farms or Johnsonville beef hot links), sliced
- 1 large onion, chopped
- 4 large daikon or icicle radishes, sliced
- 4 large carrots, sliced
- 2 stalks of celery, sliced
- 8 purple-top turnips (2-3 inch size), sliced
- 2 (15 oz) cans Great Northern or Navy beans, drained
- 2 (15 oz) cans petite diced tomatoes with juice
- 1 large head escarole (or the equivalent amount of kale)
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Crushed red pepper flakes (optional)
- About 1 1/2 quarts water
1. Cut the sausage lengthwise, then into slices and add to the pot with the chopped onions. Add just enough water to cover and turn the heat onto medium-high.
2. Meanwhile, slice the radishes, carrots, and celery into bite-sized pieces. Add to the pot along with about 1 1/2 quarts of water. (You may adjust the water to suit your preference for the thickness of your soup. Just be sure you have enough to cover all the ingredients while cooking.)
3. Remove both ends of the turnips, cut down the center, then slice. Add the turnips, beans, and tomatoes to the pot along with all the spices.
4. Bring the soup to a boil, then lower the heat to simmer.
5. Wash and chop the escarole (or kale) into bite sized pieces. In a separate pot, put the escarole and enough water to cover and bring to a boil. When the escarole changes color and is fully wilted, drain well and add to the soup pot where it will finish cooking. (Kale does not need to be pre-cooked and can be added directly to the soup.)
6. Once the vegetables and greens are tender, the soup is ready to serve.
This soup should make 8 servings and tastes even better the second day (after the flavors have melded in the fridge overnight). You can increase the amount of ingredients for a large family or to have more leftovers later.
Serve with crusty bread for a hearty meal.