Small Farm Central

This soup is a lovely and healthy fall recipe. The squash and sweet potatoes are balanced by the more bitter greens and rounded out with rich, fresh-shelled purple hull peas. The fresh peas hold their texture well and stay al dente in the soup, giving it good texture with the squash.

Fall Harvest Soup
2-1/2 quarts chicken stock
2 cloves garlic, chopped
1 large onion, chopped
2 tbs. olive oil
1 lb. winter squash, peeled diced
1 lb. sweet potatoes, peeled and diced
2 bunches (about three cups) chopped greens, mustard or kale (or chard)
1 tbs. dried savory
2 tsp. dried thyme
2 bay leaves
1-1/2 lb. fresh shelled purple hull peas (see instructions for using dried beans)
Salt and pepper to taste

Heat the olive oil in a large dutch oven. Sweat the onions and garlic until the onion is translucent. Add the herbs, stock and beans. Bring to boil and reduce to simmer. Simmer for 30 minutes. Add the squash and sweet potatoes. Simmer for another 30 minutes. Add the chopped greens. Simmer for 20 minutes. Remove bay leaves and serve.

For dried beans, you will need to soak them overnight. Rinse and drain. Set aside and proceed with the onions and garlic. After adding the herbs, stock and dried beans, bring to a boil and reduce to simmer for an additional hour or until beans are al dente. Then proceed with the rest of the recipe. You can use dried, small white beans or any other variety you like.

Recipe ©Beth Bader. For more seasonal recipe ideas, visit The Expatriate's Kitchen, http://expatriateskitchen.blogspot.com

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