freckles & ash

Now that's it's fall, I'm getting in the habit of big cooking days on the weekend. This weekend I made my favourite vegetable soup for lunches all this week.

Hearty Winter Vegetable Soup

2 tbsp Olive Oil

4 Leeks (white and pale green parts only, sliced)

3 Celery Stalks, sliced

3 Carrots, cubed

2 Garlic Cloves, minced

1 pinch of Red Pepper Flakes

Salt and Pepper

5 1/2 cups of Stock

1 1/2 cups of Water

1 small Butternut Squash, cubed

2 Yukon Gold Potatoes, cubed

1 bunch of Swiss Chard, sliced

1 can of Beans (I like Romano Beans)

2 tbsp Lemon Juice

2 tbsp Fresh Mint, sliced

2 tbsp Fresh Dill, sliced

Heat oil in a large dutch oven. Add the first 6 ingredients and cook over medium high heat, stirring occasionally, for 7 minutes. Add stock and water and bring to a boil. Add squash and potatoes and bring back to a boil. Reduce heat, and simmer until veggies are tender, about 15 minutes. Stir in the greens and beans and return to a boil. Stir in lemon juice and herbs. Season to taste and serve.