This Harvest Soup is a warm and hearty bowl of pure love and comfort!
The weather here in Maine is still off the charts! Last week (April 1st) we had a snow storm on top of the 23 inches we received from the previous week. Believe it or not, today it’s 46 degrees! The only way to combat this up and down (I wanted to say something else, but I know my mother would reach down from heaven and slap me for it) spring weather is to make this delicious soup to get them through the ups and downs. My way of getting through the ups and downs of this crazy weather is this delicious and satisfying Harvest Soup!
This Harvest Soup is really good anytime of the year if you can get a hold of some fresh homegrown or farmer’s market veggies. Here we have a farmer’s market all year round – I know – with all of the snow you are probably thinking how we do it! We have some farmers that do an indoor grow during the winter months to their customers throughout the year! It’s one of the reason I truly enjoy living in a small town! Please don’t tell my husband that I truly enjoy being here for most of the time. Being a Florida Girl, Maine can be a little difficult in the winter months, but looking out my window…it’s gorgeous!
This delicious Harvest Soup is packed with "good for you" ingredients! It's a bowl for of comfort and love from your heart to the kitchen and put in a bowl!
- 2 tbsp. – Coconut Oil
- 1 tbsp. – Vegan Butter – I use Earth Balance
- 1 large – Leek – cleaned and sliced thin in rounds
- 1 – Sweet Potato – peeled and diced in bite size pieces
- 2 cups – Butternut Squash – peeled, seeded and dices in bite size pieces
- 1 large – White Potato – peeled and diced in bite size pieces – I used a local Maine potato
- 1 can – Diced Tomatoes – drained
- 1 can – Cannellini Beans – rinsed and drain
- 2 cartons – Chicken Stock – I personally love Rachel Ray’s – certified gluten-free – yum!
- ½ tsp of each – Salt, Pepper and Garlic Powder – you can use fresh garlic, use 3 cloves
- ¼ tsp – Ground Cumin
- 2 cups – Water +or - Depending on how thick or thin you like your soup
- In a large stock pot - sauté leeks, sweet potato, butternut squash, white potatoes in coconut oil and butter for 5 to 8 minutes.
- Add – tomatoes, cannellini beans, all seasonings and chicken stock and cook for 30 minutes on med/low. Add water as needed.
- Once veggies are fork tender, you are ready to serve! I made garlic toast to go alongside of the soup! All I did was toast gluten-free bread, once toasted I add vegan butter, garlic powder and serve!! Easy Peasy.
Get your stock pot out and get busy making this homemade delicious tasting Harvest Soup for your family tonight! I know mine went crazy over it and came back for seconds and thirds (thank goodness, I made a large pot full). It has become one of our favorites to make! You can make a little or a lot and make everyone happy. I hope your enjoy this Harvest Soup as much as me and my family have!
From my kitchen to yours,
Looking for another bowl of comfort? Try my Snow Day Chicken Soup