Fall Harvest Soup

comments (7) July 29th, 2008

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Ingredients:
3 Tbs. olive oil
1 yellow onion, diced
3 garlic cloves, minced
1 lb. Mexican chorizo, casings removed
3 cups diced winter squash
2 medium russet potatoes, scrubbed and diced
1/2 head white cabbage, cored and shredded
3 cups beef or duck stock
3 cups water
2 cups cooked white beans
Salt and pepper
1/4 cup cilantro leaves

8 servings

If you keep a selection of homemade stocks in your freezer, you can prepare a hearty fall soup very quickly. This version was inspired by some good-looking winter squash. I used Mexican chorizo because I had it on hand, but you can use any flavorful sausage.

Heat the olive oil in a large, heavy pot. Add the diced onion and sauté until it is soft and fragrant, about 8 min. Add the garlic and sauté for 2 min. Add the chorizo, breaking it up with a fork while it cooks. When the chorizo appears to have released its fat, drain off the excess fat, and return the pot to the heat.

Add the squash and potatoes and sauté 3 to 4 min., stirring frequently. Add the cabbage, stirring until it wilts. Add the stock, water, and beans. Bring the liquid to a boil, reduce the heat, and simmer, partially covered, for 15 to 20 min., until the squash and potatoes are just tender.

Taste the soup and season with salt and pepper. Ladle into warmed soup bowls, top each serving with a sprinkling of cilantro leaves, and serve immediately.

Recipe by Michele Anna Jordan
October 1997
from issue #11

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posted in: squash, potatoes, beans, fall, cabbage, winter squash, soup

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