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Winter Vegetable Soup

5 from 1 vote
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Course Main Course

Ingredients
  

  • 8 ounces of cremini mushrooms sliced
  • 1 large onion chopped
  • 2-4 large carrots chopped
  • 2 celery ribs chopped
  • 4 cloves of garlic chopped
  • 1 teaspoon of fresh rosemary chopped
  • 2 teaspoons of fresh sage chopped
  • 28 ounces of crushed tomatoes in tomato puree or juice
  • 2 ½ quarts of low-sodium vegetable broth
  • optional – 3 tablespoons of low-sodium soy sauce Alton says the soy adds Umami eliminate this for UWL program
  • 1 pound butternut squash cubes – this is also sold pre-peeled and cubed at Trader Joe’s Costco and Sam’s club.
  • 5 – 10 ounces of chopped curly kale stems removed – I went with 10 ounces chopped up pretty good
  • 2 cans 15 ounce ea. no-salt Great Northern or Cannellini beans—DO NOT DRAIN! I found them at Whole Foods.
  • 2 tablespoons Balsamic vinegar
  • 2-3 teaspoons Herbs de Provence seasoning blend or Italian seasoning blend.

Instructions
 

  • Use a large 8 quart soup pot. Heat on high & sear & brown the mushrooms, until tender. Only add a little water or broth if they start to stick. Remove them from the pot and set aside to add back in later.
  • Lower heat & sweat onions, carrots, & celery over low heat for 30 minutes, at least. Cover the pot, and stir occasionally, checking to see if they are getting too dry, & need a little water or vegetable broth to deglaze the pan. They’ll be very soft.
  • Add in garlic, rosemary, & sage
  • Add the tomatoes in their juice, cook for about 5 minutes, to blend everything together.
  • Increase the heat, & add the vegetable broth to the pot. Mix in soy sauce and heat just until boiling.
  • Lower heat to a simmer & add the squash & kale. Cover & simmer for at least 30 minutes.
  • Now, add the mushrooms back in, & the 2 un-drained cans of Great Northern or Cannellini beans to help thicken the soup with their starch. Mix well. Then add the 2 TBS vinegar to cut the acidity from the tomatoes, stir in the Herbs de Provence or Italian Seasoning.
  • Heat through

Notes

Recipe adapted from Alton Brown who says this is the best soup he has ever made. I found a version of this recipe on Happy Healthy Long Life and I made a few adjustments of my own that are reflected in the recipe above.
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