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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
black pepper
2 t coriander, ground
2 t rosemary, ground or crumbled leaves

2 medium sweet potatoes, peeled and diced
1 small butternut squash, peeled and cubed
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 soft.

Correct the seasonings to your taste and enjoy.

*I once made this with a pint of apple juice for the stock and it was fine.

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