This is a family favourite and a new pot would go nicely with this soup.
Perfect for a cool fall meal with some crusty bread
Harvest soup
Servings
Ingredients
- 1 – 28 oz can crushed tomatoes
- 1 – 28 oz can diced tomatoes
- 1 – 19 oz can chickpeas rinsed
- 1 – 12 oz can corn nibblets can use frozen
- 2 carrots sliced
- 2 zucchini sliced
- 1 Onion chopped
- 1 teaspoon Chicken soup mix
- to taste Oregano Basil, Pepper
Instructions
- Chop Onions and saute in soup pot with a bit of oil until softened.
- Add Sliced carrots and zucchini to pot.
- Add all canned ingredients (making sure to rinse chick peas)
- Using the cans from the Tomatoes… fill each with water and add to the pot.
- Add seasoning.
- Simmer partially covered for 30 minutes or until carrots are tender.
- Serve and enjoy.
I have a similar harvest soup recipe I use for Sukkot. I give it a mexican flavor twist by adding hominy and poblano peppers
This looks simple. Will have to try it soon 🙂