There’s nothing better in fall than a bowl of hearty vegetable soup. It’s the kind of meal that makes you warm inside just when life outside is getting crisp! To my friends in northern states—yes, it’s the middle of November here in South Carolina, and it’s just now getting crisp—in fact, I wore a short sleeved shirt today. We eat our hot bowl of soup and pray tomorrow will bring a chill 😉
When choosing vegetables for this soup, use local ones if possible. If local vegetables are not available, choose organic vegetables so you can limit your exposure to pesticides and chemicals! Organic frozen vegetables are fine too—and in fact, they are sometimes even better, since they are frozen within hours of being picked and therefore don’t travel and lose nutritional value!
Pair this soup with a large salad and maybe some of your favorite cornbread (with organic cornmeal, of course!) and you have a perfect, savory meal!
- 1 large onion, peeled and chopped
- 4 cloves garlic, minced (I love local garlic!)
- 4 large carrots, peeled and chopped (I love our local rainbow carrots!)
- 2 cups frozen green beans
- 2 potatoes, peeled and chopped
- 1 15 ounce can lima beans
- 1 15 ounce can black eyed peas (or you can use dried beans if you soak them the night before!)
- 2 15 ounce cans diced tomatoes, undrained (or dice fresh ones!)
- 5 cups vegetable stock, store bought or homemade (add water if you need more liquid)
- 1 teaspoon sea salt
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- Freshly ground pepper, to taste
- In a saucepan, sauté the onion over medium heat until soft (about 5 minutes). When the onion sticks to the pan, add 1-2 T of water and stir. Repeat if necessary. Stir in minced garlic and sauté about 2 minutes more.
- Pour the onion mixture in a crockpot. Add all other ingredients. Turn on the Low setting and let cook for 6-8 hours.
- Really, it can’t get much easier than that!!! Enjoy!