(Lov) // Autumn Vegetable Soup

We had our first cold front of the season today (it didn't get above 75) and I was SO inspired that I decided  to whip up a yummy soup using a bunch of the fall vegetables we received in our CSA basket on Saturday! It turned out EXACTLY as I had hoped (spicy, hearty, and a tiny bit sweet) and it totally hit the "I want to celebrate fall in everything I do" spot.  Here is the recipe, including step-by-step instructions (with pictures) on how YOU TOO can make this lovely Autumn Vegetable Soup:  

Ingredients:

• 2 tablespoons olive oil
• 1 medium sized onion
• 2 cloves of mince garlic
• 2 sweet peppers finely chopped
• 1 jalapeno pepper finely chopped
• 2 cups of sliced mushrooms 
• 6 cups of chicken broth
• 2 medium sweet potatoes peeled and cut into bite sized chunks
• 1 bunch of chopped kale
• 1 can (15 ounces) white beans (I used Cannellini beans) drained and rinsed
• 1/4 teaspoon of salt (or to taste)
• 1/4 teaspoon of brown sugar
• 1/4 teaspoon of fresh ground black pepper (or to taste)
• 1/4 teaspoon paprika (or to taste)
• 1/4 teaspoon ginger  (or to taste)
• a dash of ground clove (you shouldn't need much more than a dash)

If you are wanting to make this a vegetarian soup, use vegetable broth instead of chicken. If you are wanting to add meat and make this soup EXTRA AWESOME, I would suggest adding 8 to 12 ounces of a smoked sausage... thinly sliced. 

Instructions: 

In a dutch oven, heat olive oil over medium-high heat.  Add onions, garlic, and peppers (sausage if using) and saute until onions begin to tender.

Add mushrooms and continue to saute until mushrooms begin to brown.  

Then add 4 cups of chicken broth (1 box).

  

Add sweet potatoes.

Bring to a boil and let cook until potatoes are tender.

Reduce heat to medium-low and add the kale and spices. 

Once the kale is wilted a bit, add the remaining 2 cups of chicken broth and the beans.

Give it a good stir and then put the lid on!  

Let the soup simmer on medium- low heat for about 20-25 min. Taste frequently and adjust spices to your liking! Once perfect, set to low and enjoy whenever the smell become to powerful to resist!

I served mine with corn bread that I was forced to make on the stove top in a cast iron skillet because our oven is not working properly. This was a first for me, and I have to admit I was kind of shocked how good it actually turned out!  I followed these instructions that I found online and think I might just be switching to this method and recipe even once our oven is repaired. SO good!

I hope you have as much fun with this recipe as I did playing with my salt and pepper shakers...

And that your husband gives you a similar look of approval for making "such a fine meal".  

(Lov)e,

-k.