Best Ever Vegetable Soup

I love the fall. The changing leaves, bon fires, snugly blankets, fuzzy socks, and soup. While my garden didn't produce the massive tomato crop I was hoping for, I was able to can several jars of the red stuff. So, when my husband looked at me the other night and asked "what's for dinner, babe?" my taste buds went straight for tomato soup, which quickly evolved into the best ever vegetable soup I have ever made.

This soup is hardy, flavorful, quick, and easy to make, as well as meat free and inexpensive.

Can you say, WINNING!

Back before Ben and I started dating, we were exchanging e-mails (yes, we are that old), during which he dedicated an entire message to trying to impress me with his cooking skills. To the best of my memory (oh, how I wish I would have saved those messages!), his email went something like this:

"After my run I decided to make dinner. Soup sounded good so I threw some together and I must say, it was quite tasty"

OK, I'm sure there was more to his message than that, but this is the part that has stuck with me these thirteen years. His cooking skills impressed me then, and impress me still.

One of the most important things when making soup is allowing enough time for all the flavors to meld together. If you don't have at least an hour, don't make soup from scratch. Ever wonder why soups taste so much better after they've sat in the cooler overnight and have been reheated? It's because all of those wonderful ingredients spent the night together and got to know each other better. This soup is no exception to the rule, though straight from the fresh pot was "quite tasty" too.

This recipe fed my family of three for several meals so feel free to cut it in half or freeze the remainder :-)

Ingredients:

2 quarts canned tomato 

(diced, halved, whatever your preference)

2 quarts water

(I like to fill the empty tomato jar to make sure I have all the flavor)

1 can three bean blend - drained 

(black, pinto, kidney)

1 can black beans - drained 

3 cups green beans*

2 cups kale*

1Tbs basil

1Tbs parsley

1Tbs black pepper

1Tbs onion powder

1Tbs garlic salt

1Tbs sea salt

1/2 medium yellow squash**

1 head broccoli**

4 carrots**
4 stalks celery**

12oz Tricolor rotini  

*Frozen

**Fresh (seeded/diced)

In a large soup pot, combine all ingredients except the pasta. Bring to medium simmer until carrots are just tender. Add rotini, lower heat and allow to slow simmer for 20-30 minutes, or until pasta is al dente. 

Serve topped with freshly grated Parmesan and Romano cheese. 

Enjoy! 

See, I told ya it was easy ;-)