We have been making A LOT of soup recently.  The cooler weather and the hearty fall produce seem to make it an obvious choice.  But it has also been very much of a time saver for me recently.  Between the kids’ activities and my working on ELW, things have been a little nutty around here these last couple months.   It’s been a “good” nutty – but it has cut back on my time in the kitchen.   Thus, lots of soup.

For the longest time, I was intimidated by soup.  I thought of it as one of those things that I could NEVER make (kinda like bread still).  And there were certainly a few failed attempts.  It took me a lot longer than it should have to realize that it really all comes down to the broth.  A bad tasting broth makes a bad tasting soup.  A delicious broth and you are golden.  All you need after that are a few fresh veggies, maybe a cooked grain or noodles and you have yourself a delicious pot of soup.

Good Eats:  Simple Autumn Soups 

Simple Stock
Roasted Cauliflower Soup
Lemony Red Lentil Soup
Hearty Kale & Wild Rice Soup
Roasted Tomato Soup

Steps

1. Warm the olive oil in a large stockpot over medium-high heat.  Add the onion and garlic, continuing to sauté until the onion becomes fragrant and starts to soften a bit.
2. Add the sweet potato, broth and vinegar.  Bring to a low boil before reducing the heat to a simmer.  Cover and continue to simmer until the sweet potato is cooked through (but not mushy), about 15 minutes.  Stir in the sausage, barley & collard greens.  Season with salt & pepper if necessary.  Cook for another 5 minutes or so.  Enjoy.

Serves 4 – 6.

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