This is a soup I make often in different varieties. You can’t go wrong… the ingredient sizes below are only a reference, feel free to use more or less of anything!
Ingredients:
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 butternut squash, peeled and chopped into bite-sized pieces (always available at the co-op!)
- 1 can beans (black, great northern, whatever you have).
- 1 can diced tomatoes
- half a cabbage, chopped
- chicken stock (4 cups) + however much water needed to cover ingredients.
- salt/pepper
- 1 tsp thyme
- 1 tsp oregano
Directions:
- Brown onion in EVOO in medium-hot skillet until translucent. Season with salt and pepper. Add garlic when onion is almost done and cook until fragrant.
- Add a little more EVOO. Add chopped squash, beans, tomatoes, and cabbage. Stir, add thyme and oregano to coat everything. Let flavors mingle for about 30 seconds.
- Add chicken stock (or water) to cover ingredients and bring to a boil.
- Once boiling, turn down to low heat and simmer until squash is cooked through.
- Serve with buttered bread or freeze to thaw for another time. Leftovers freeze well.