Fall is here!, but apparently my CSA (community supported agriculture) group didn’t get the memo. They keep sending me summer vegetables, so I keep using them (lol). If you have an abundance of fall vegetables, or it is cooling down where you live, try this quick and easily customized vegetable soup.
4 cups vegetable broth (homemade or from bouillon cubes)
1 large white onion, chopped
1 cup celery, sliced
2 15 oz cans diced tomatoes
8 cups chopped vegetables (I used potatoes, carrots, corn, and zucchini)
1 lemon, juiced
2 tsp sea salt
2 tsp each fresh thyme and sage, may be adjusted to taste
1. In a large pot, heat 2 tsp olive oil over medium high heat. Add onion and celery and saute for 3-5 minutes, stirring often.
2. Add vegetable broth, diced tomatoes, lemon juice, and seasonings to the pot and bring to a boil. Reduce the heat to medium low and heat for 20 minutes.
3. Add the chopped vegetables and cook over medium heat for 25-30 minutes or until vegetables are soft. Make sure the mixture is not boiling and that the liquid is not evaporating. Add more broth to fully cover the vegetables if necessary. Enjoy warm with extra squeeze of lemon juice.