Autumn Vegetable Soup

Autumn Vegetable Soup
Photo by Scott Phillips

Ingredients

  • Kosher salt
  • 1 quart lower-salt chicken broth
  • 1 14.5-oz. can no-salt-added diced tomatoes
  • 2 medium cloves garlic, minced
  • 2 cups ½-inch-cubed peeled butternut squash (about half a 2-lb. squash)
  • ¼ tsp. ground allspice
  • 3 medium carrots, cut into medium dice
  • + 6 more ingredients
    • 4 sprigs fresh thyme
    • 2 cups lightly packed, coarsely chopped kale
    • Pinch cayenne pepper; more to taste
    • 2 Tbs. olive oil
    • 1 cup lower-salt canned chickpeas
    • 1 large yellow onion, cut into medium dice

Heat the oil in a large soup pot over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until they begin to soften, about 6 minutes. Add the garlic and cook for 1 minute more. Add the squash, allspice, cayenne, and 1 tsp. salt and stir to combine. Add the broth, tomatoe...

View full recipe at Fine Cooking

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