The times, they are a changing… Gotta love Bob!   Now I’ll have this song with me for the whole day… 😉

Fall is here, the beginning of my favorite cooking season: soups, stews, braises, comfort foods of all sorts are back on the menu.  To kick things off with an   ‘Mmmmm” here’s a recipe for vegetable soup, recently featured in Fine Cooking magazine (#101). This soup has a yin-yang aura about it: hearty and light at the same time. It’s perfect for the slightly cooler evenings…


(by Ellie Krieger, published in Fine Cooking)

(receita em portugues na segunda pagina)

2 T olive oil
3 carrots, diced
1 yellow onion, diced
2 cloves of garlic, minced
2 cups of butternut squash pieces (1/2 inch cubes)
1/4 t ground allspice
pinch of cayenne pepper
1 quart chicken broth (I used homemade, you can use water for a vegetarian version)
1  14.5 oz can of diced tomatoes
4 sprigs of fresh thyme
2 cups coarsely chopped kale (I used chard from our garden)
1 cup canned chickpeas, rinsed well

Heat the oil in a large pot, add the carrots and onion and cook for 5 minutes until they begin to soften.  Add the garlic, cook for one more minute, add the squash, cayenne, allspice, salt, and mix well.
Add the broth, tomatoes with their juice, and thyme. Bring it to a boil, cover, reduce the heat to medium and cook for 10 minutes. Add the chard and chickpeas, then uncover and cook for 10 minutes more.
Remove the thyme sprigs and adjust the seasoning before serving.

To print the recipe, click here