Tuesday, September 4, 2007

It may still be 110 degrees outside

But in my California raised head September means it's Autumn people. And that means cooler weather, apple cider, pumpkin patches, school supplies and hearty soups. Here is one of my favorite soups that tastes great but won't have you in the kitchen for hours since it is still summer here.



2 tablespoons olive oil
5 potatoes, peeled and cubed (or 2 potatoes and 2 rutabagas)
5 carrots, chopped
4 stalks celery, chopped
2 zucchini, chopped
12 ounces frozen peas
1 sweet onion, chopped
3 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 (15 ounce) can kidney beans, drained and rinsed
1 or 2 (15 ounce) can stewed tomatoes, depends on your love of tomatoes
7 (14 ounce) cans vegetable and or chicken/beef broth
2 tablespoons chopped fresh basil
1 tablespoons chopped fresh oregano
1 teaspoon salt
2 cups uncooked elbow macaroni

1. Heat olive oil in a large pot over medium heat. Stir potatoes, carrots, celery, onion, zucchini, peas and garlic into pot. Mix in tomato paste, beans, tomatoes and broth. Season with basil, oregano and salt. Cook and stir 30 minutes, or until vegetables are tender.
2. Mix macaroni into pot. Continue cooking 10 minutes, or until macaroni is tender.

Goes great with some hot white bread or rolls. Freezes beautifully.


Jaime said...

This sounds delish!! I copied it down and I'll let you know when I try it.