Fall Veggie Soup

Fall Veggie Soup

With fall in the air, soup season is here! Try this delicious soup today to drive away that cold fall air.

Fall Veggie Soup


  • 1 Large Spanish Onion

  • 1 TBSP Olive Oil

  • 8 Medium Tomatoes

  • 8 Large Carrots (I used a mix of orange and purple carrots)

  • 1 LB of Green Beans

  • 4 Ears of Corn

  • 2 Cups of Basil

  • 4 Cups of Vegetable Broth

  • 2 Bay Leaves


  1. Prepare all Veggies by washing and chopping them. Turn the Corn on its side and remove all the kernels from the cob with a knife.

  2. In a large pot over low heat, add the onion and olive oil to the pot. Let simmer for 10 minutes with the cover on.

  3. Add the tomatoes to the pot and let simmer for 10 minutes. Add 2 Cups of Vegetable broth.

  4. With an immersion blender, mix the onions and tomatoes until they are fully blended into a broth. Turn up the heat to medium.

  5. Add the rest of the broth and the rest of the ingredient and let boil for 20 minutes.

  6. Remove bay leaves and discard.


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