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Harvest Soup July 7, 2010

Posted by nrhatch in Food & Drink, Vegetarian Recipes.

We make vegetable soups throughout the chilly winter months . . .

I’m posting this recipe in the middle of the North American summer to warm up my friends down under . . . who live not just below the Mason-Dixon line, but below the Equatorial line.


220px-Carrots_of_many_colorsHARVEST SOUP

1 onion, chopped
1 red or green pepper, chopped
2 carrots, chopped
2 ribs of celery, chopped
3-4 potatoes, scrubbed and cubed (optional)
3-4 vegetarian bouillon cubes
1 c. rice or barley, uncooked (or 2 c. uncooked pasta)
1 can of kidney, black or red beans, rinsed and drained
1 bunch of broccoli, cubed (or 10 oz. frozen corn) (or both!)
1-2 zucchini or summer squash
1/4 head cabbage, chopped (or 10 oz. pkg frozen spinach) (or both!)
1 jar of spaghetti sauce (or substitution, below)

Put 8 cups of water into a large soup pot, with bouillon cubes.  Add chopped onion, pepper, carrot, celery, and potato.  Bring to simmer.

Add rice, barley or pasta, and return to simmer until grains are cooked to desired consistency.

Add beans, remaining vegetables, and spaghetti sauce.  Allow to simmer an additional 10 minutes, tasting to see if additional seasoning is desired.

This soup, like many soups, is extremely versatile.  If you have left over rice, pasta or barley, substitute it for the uncooked grain during the last 10 minutes of cooking time.

If you have leftover vegetables, toss that into the mix during the last 10 minutes as well.

If you don’t have spaghetti sauce, add a can of tomato soup, tomato puree, or crushed tomatoes instead.  If the soup gets too thick, add water.  If you don’t like tomatoes, leave them out.  If you don’t have bouillon cubes, substitue a pkg. of Lipton Onion Soup Mix.  Play around with it, being guided by your own preferences.

This soup is wonderful on a cold rainy day.  It’s an easy and inexpensive way to feed a crowd.  If you don’t eat it all, freeze it in 2-3 cup servings for a quick supper later in the week.  Great served with garlic bread, corn bread, or French bread, warm from the oven.


1. cindy - July 7, 2010

Exactly what I am busy making! Two young men have just arrived from London to stay with me while they shoot a movie; wouldn’t you guess it: vegetarians!

nrhatch - July 7, 2010

If you need any ideas, let me know.

I find that curries easily translate from meat-based to veggie-based (since that’s probably how they originated).

Same with many other ethnic dishes from Italy, Spain, Greece, Portugal, and China. Just swap out the meat in your recipe for some colorful veggies.

Enjoy their visit.
Will you be starring in this movie?

2. Reflections: Staying Warm During Winter… | Mirth and Motivation - January 9, 2012

[…] Harvest Soup (nrhatch.wordpress.com) […]

3. ElizOF - January 9, 2012

Great recipe Nancy! 🙂

nrhatch - January 9, 2012

What I like best about making soup is substituting and swapping ingredients out so that it’s different every time.

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