Average Recipe
Prep Time
25 minutes
Cook Time
50 minutes

Serve this warming soup on a chilly fall or winter evening with a loaf of whole grain bread. I use locally grown beans that have been soaked for at least 24 hours and then simmered on the stove. In this particular batch of soup I used a blend of Redhawk Kidney beans and Maya Coba beans, but use whatever type of beans you have on hand. Red beans or cannellini beans work quite well. If you don't have fresh herbs on hand then use a few teaspoons of dried poultry seasoning instead. Soup recipes are very forgiving, so if you do not have all of these ingredients on hand just use what you do have. 

Read more about this recipe on the blog.

Harvest Vegetable Soup

3 tablespoons extra virgin olive oil
1 medium onions chopped
1 leeks chopped
5 carrots chopped
3 medium red potatoes chopped
3 small rutabaga peeled and chopped
3 medium celeriac peeled and chopped
2 medium parsnips peeled and chopped
8 cups beef bone broth (or water)
5 cups fire-roasted crushed tomatoes
5 cups cooked cannellini beans (or any other type of bean)
½ heads green cabbage sliced (about 8 cups)
1 bunches kale chopped
1 cups chopped parsley
2 tablespoons chopped fresh sage
1 tablespoons chopped fresh thyme
1 tablespoons chopped fresh marjoram
1 tablespoons chopped fresh rosemary
2 teaspoons freshly ground black pepper
3 teaspoons sea salt (or to taste)