Harvest Vegetable Soup
Ingredients:
- 2 tablespoons olive oil
- 1 pound fresh roma tomatoes, chopped
- 2 onions, chopped
- 4 to 6 large garlic cloves, roughly chopped
- 2 stalks celery, chopped
- 1 large carrot, cut into half moons
- 1–2 small gold or chioga beets, cut into small cubes
- 1 1/2 cups cauliflower, cut into small florets
- 1 red sweet pepper, cut into bite-sized pieces
- 1 zucchini, chopped into half moons or cubes
- 4–5 cups broth (chicken or vegetable), divided
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 1 teaspoon dried thyme
- 1/2–1 teaspoon smoked paprika
- 1 1/2 cups (1 can) chickpeas, drained and rinsed
Instructions:
1. Sauté Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add the onions and garlic and sauté for 3-4 minutes, until softened and fragrant.
2. Add Vegetables:
- Stir in the celery, carrot, beets, cauliflower, red pepper, and zucchini.
- Sauté for 5-7 minutes, allowing the vegetables to soften slightly.
3. Add Tomatoes and Broth:
- Add the chopped roma tomatoes to the pot and cook for another 2-3 minutes.
- Pour in 3-4 cups of broth, and add the sea salt, black pepper, rosemary, sage, thyme, and smoked paprika. Stir to combine.
4. Simmer:
- Bring the soup to a boil, then reduce the heat to low and cover.
- Let it simmer for 20-25 minutes, until the vegetables are tender.
5. Add Chickpeas:
- Stir in the chickpeas and the remaining 1-2 cups of broth (depending on desired soup thickness).
- Simmer for another 5-7 minutes to heat through and allow the flavors to meld together.
6. Taste and Adjust:
- Taste the soup and adjust seasoning as necessary with more salt, pepper, or smoked paprika.
7. Serve:
- Ladle the soup into bowls and serve warm