Meatless Monday: Rustic Fall Vegetable Soup

By: Lauren Miyashiro
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Photo by: Emmer Schmidt

Emmer Schmidt

Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

When it comes to homemade vs. store-bought, homemade is almost always better. The questions is whether it’s worth the time and effort. Peanut butter? Go ahead and buy a jar. (I myself have a soft spot for Skippy.) But if we’re talking soup, make your own. It tastes so much better than the sodium-packed stuff from the can.

Between the craziness at work and the crazies you have to feed, a complicated recipe is the last thing you want on a weekday night. Soup is simple. Add whatever veggies you like, pick a noodle or a grain (or don’t), throw in your favorite herbs and relax as it simmers away on the stove.

Kelsey’s Rustic Fall Vegetable Soup is cozy, comforting and hearty. There are no stressful steps or fancy ingredients, and the savory aroma that fills my little apartment is seriously therapeutic. Easy and delicious, it's just what the doctor ordered for a Monday night.

Rustic Fall Vegetable Soup
1 tablespoon butter or olive oil
1 medium yellow onion, diced
1 clove garlic, minced
1 medium winter squash, peeled and diced
1 medium zucchini, diced
1 medium sweet potato, peeled and diced
1/2 cup orzo
1 (28-ounce) can crushed tomatoes
1 teaspoon dried thyme leaves
1 teaspoon dried rosemary

4 cups low-sodium chicken broth ** Use vegetable broth to make it truly meatless

Salt and freshly ground black pepper

In a large heavy-bottomed pot, heat the butter or oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the garlic and saute until golden brown.

Add the winter squash, zucchini, sweet potato, orzo, canned tomatoes, thyme, rosemary, and broth. Simmer until the vegetables are soft and cooked through, about 30 minutes.

Season the soup with salt, and black pepper, to taste. Serve with sliced crusty bread.

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