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Harvest Soup with Fall Vegetables
Good in the fall when the produce is
abundant and cheap at the farmer's market
2 T oil
2 med onions, chopped
2 t coriander, ground
2 t rosemary, ground or crumbled
2 medium sweet potatoes, peeled and
1 small butternut squash, peeled and
1-2 lb fresh tomatoes, chopped, or 1
28 oz can whole peeled tomatoes, chopped, with their juice
2-3 ears corn
Ripe red peppers, at least 4 good sized, ideally a mix of mild and hotter varieties, seeded and chopped
2 C vegetable stock*
3 C water
1/2 t salt
2 t vinegar
2 T molasses
Saute the onions in the oil with the pepper, coriander and rosemary.
While they are cooking, chop the rest of the veggies (turn off the
onions if they finish before you do). Cut the corn from the cobs
and save the cobs.
Toss in all the rest of the ingredients, including the corncobs.
Let it all simmer gently for about 25 minutes, then pull out the
corncobs and let it simmer until the squash and sweet potato chunks are
Correct the seasonings to your taste and enjoy.
*I once made this with a pint of apple juice for the stock and it was
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