Description
A collection of comforting fall soups and stews perfect for warming your soul during the chilly season.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup pumpkin puree
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup kale, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté until softened.
- Stir in garlic and cook for another minute.
- Add vegetable broth, diced tomatoes, pumpkin puree, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add kale and chickpeas; cook for an additional 10 minutes.
- Adjust seasoning if necessary and serve hot.
Notes
- Feel free to add your favorite vegetables.
- This soup can be made ahead and stored in the fridge for up to 3 days.
- It freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups and Stews
- Method: Stovetop
- Cuisine: American