Thursday, September 21, 2006

Autumn Harvest Soup

Here's a simple recipe that's really made for those first, crisp days of Autumn-to-come. It's chock full of the vegetables that are still lingering in the garden at this point in the season. It takes just a few minutes to throw together. If you make it with low salt tomato juice, it is very healthy, too! All it needs is a loaf of crusty bread and a big soup spoon! Bon Appetit!

Autumn Harvest Soup

1 can low salt tomato juice
1 cup diced fresh tomatoes or 1 can diced tomatoes with juice

1 stalk celery, sliced thinly on the diagonal
1 each yellow squash and zucchini squash, diced
1 large onion, diced large
1 handful each--red, yellow, and green pepper, diced large
fresh ground pepper, to taste

Simmer on top of the stove until veggies are soft and flavors have had a chance to mingle.

(I add 1 serrano pepper, opened and seeds removed. I don't dice it, so that I can pull it out before serving. If you're not wild about heat, this soup really doesn't need the hot pepper.)

I'll post a picture when blogger decides to cooperate.

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