McAlilly Vegetable Soup

“This is a go to meal for us in the late fall,” write CSA members Chris and Millie McAllily. “It allows us to have a taste of summer with the tomatoes in mid-November! Sometimes we’ll include spinach, arugula, carrots, and celery. It’s a delicious way to utilize whatever is left from our share and avoid wasting food after a long week!”

Thanks, Chris and Millie!

McAlilly Vegetable Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 large or 2 small onions, diced
  • 3 cloves garlic, minced
  • 1 sweet potato, chopped
  • 1 cup watermelon radishes and turnips or other root veggies, chopped
  • 1/2 kale share, chopped
  • 24-36 ounces frozen or canned Native Son summer tomatoes
  • 2 tablespoons tomato paste
  • 1 cup water
  • 1-2 cups of chicken or vegetable stock
  • 1 bay leaf
  • salt and pepper
  • Italian seasoning
  • red pepper flakes
  • cayenne pepper

Preparation

Heat olive oil in large pot on medium high heat. Add onions. Cook until golden. Add garlic. Add sautéed potato and root veggies. Sauté kale, then add to the pot. Add tomatoes, water, and stock. Reduce heat. Add bay leaf. Simmer with top on for 45 minutes. Add salt, pepper, Italian seasoning, red pepper flakes, and cayenne pepper to taste.