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
1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 large sweet potato, cut into ½” cubes
6 cups veggie or chicken broth
2 tablespoons apple cider vinegar
1 lb. chicken apple sausage
1 cup cooked pearled barley
1 ½ cup collard greens, coarsely chopped
sea salt & fresh ground pepper
- 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.
- 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.