While I was walking Louie this morning, I actually felt fall in the air--what a relief! After this brutally hot summer, the thought of backyard fires, the holidays, and wonderful seasonal foods gave me some inspiration. I was bad this weekend...oh so bad...but this soup will set me straight.
Everything But the Kitchen Sink Veggie Soup
¼ cup olive oil
1 large onion, chopped
Kosher salt
6 cloves garlic, minced
1 large potato, peeled and cubed
2 cups sliced carrots
3 cans chicken and/or vegetable stock
2 cans diced tomatoes
2 cup sweet corn
1 cup lima beans
1 cup black eye peas
¼ teaspoon ground black pepper
2 teaspoons salt
¼ cup chopped fresh parsley
Shaved parmesan cheese
Heat olive oil in large stock pot. Add onions and sauté for 5 minutes, seasoning with salt; add garlic and cook additional 1 minute. Add potatoes and carrots, season once again with salt, and cook for 5 minutes.
Add stock, and bring to boil. Add tomatoes, corn, beans, pepper and salt. Reduce heat to medium-low, and simmer for 30-45 minutes, until vegetables are tender. Add fresh parsley. Serve with shaved parmesan cheese and good toasted bread.
