My favorite time of the year has finally taken over.
Autumn. Oh, how I love thee… you make my mornings cool and my evenings chill, yet you still give me warmth throughout the day (without the bees). I love you.
To keep my body temperature consistent throughout the season (and to keep the autumn chills from taking over), I always make a vegetable soup. Inspired from my mother’s recipe, this vegetable soup is extra chunky, flavorful and 100% vegetarian (and Paleo).
Chunky Vegetable Soup
Two Russett Potatoes (chopped in thick chunks)
1 cup String Beans
1 cup Yellow Corn
1 cup chopped carrots
1/2 large onion, chopped
3 celery stalks, chopped
1 can stewed tomatoes
1 cup water
2 cups vegetable stock
1 1/2 tablespoon olive oil
Oregano (to taste)
Salt (to taste)
Pepper (to taste)
Cayenne Pepper (to taste)
Cilantro (to taste)
Handful of Spinach (optional)
Use a large pot for this soup! Heat oil over medium high heat. Add onions and celery, and cook until softened. Add all veggies (except spinach), stock, and water to the pot. Turn the burner to high heat. Stir ingredients together, cover and bring soup to a boil. Once soup is boiling, reduce heat to low and let it cook for 2-3 hours (for good flavor), stirring occasionally.
Serve with roughly chopped spinach to adorn.
It does contain white potatoes and corn, which on strict Paleo is kinda frowned upon, but considering they are vegetables and this is pretty much what I eat, I keep the potatoes and corn in. You can take them out if you would like. I also cooked my soup for about 5 hours and the skins of the potatoes were falling off. It was that soft. I loved it!
You can also add beans and rice or pasta to this soup for more of a “chili” feel, or even use this soup as a meal supplement (although it is very filling as a meal). The possibilities are endless and well… tasty!