Fall Vegetable Soup Recipe

The culinary autumn season uses fresh vegetables such as root vegetables and squash. This recipe uses crooked neck yellow squash, fresh carrots and onions, and fresh corn. This recipe will make about 6 servings, depending on serving size.

Fall Vegetable Soup Recipe

Ingredients:

2 medium crooked neck squash
4 to 5 medium carrots
2 to 3 small yellow onions
2 ears of corn
2 to 3 handfuls of fresh green beans (or use about 1 1/2 cups frozen cut green beans)
2 medium tomatoes
1 tsp dried thyme
1 bay leaf
1 Tbsp fresh basil
1 Tbsp fresh parsley
Cracked black pepper to taste
Salt to taste

Procedure:

Cut the crooked neck squash into even dice. Peel the carrots and onions and dice. Shuck the corn and cut off the corn from the cob using a sharp paring knife. Snap the green beans into bite-sized pieces, or use frozen green beans. Chop the tomatoes into uniform dice, keeping all the juices.

Place about 3 quarts of water in a large pot. Add the vegetables, and season with salt and pepper to taste. Add the dried thyme and bay leaf. Bring to a boil then lower the temperature to a simmer. Continue to cook for about 20 to 30 minutes, or until the vegetables are cooked through. Stir in the fresh basil and parsley and continue to cook for another couple of minutes.

Serve with crusty bread and butter.