It’s officially the first weekend of fall, and that means the return of Soupy Sunday!
This soup was inspired by Au Bon Pain’s 12-Vegetable Soup. After being drawn there for lunch three days in one week, I decided to make a pot of my own. And yes, I ate it for lunch three times last week.
Use whatever veggies you like; I went to my local farmers market and chose what looked good. Au Bon Pain’s soup is vegan, but this is decidedly not, using beef bones and beef stock for flavor.
1 extra-large zucchini
1 yellow squash
1 poblano pepper
1 Russet potato
1 pint shiitake mushrooms
2 ears corn
2 cloves garlic
Soup bones (optional)
1 teaspoon coriander seeds
1 teaspoon dried rosemary
1/2 cup red wine
2 bay leaves
1 cup tomato sauce
1-2 cups stock (beef)
4-6 cups water, plus extra for simmering
1 pound fresh green beans, ends snapped and cut into bite-sized pieces
1 head kale, stalks removed and coarsely chopped
Preheat oven to 425. Chop first 7 ingredients into bite-size pieces. Cut corn off cobs (reserve cobs). Smash garlic cloves and remove their skins. Spread chopped veggies and soup bones in even layers over 2-3 half sheet pans. Drizzle with olive oil, and sprinkle with salt and pepper. Toss. Roast 30-40 minutes. Rotate sheet trays and flip veggies with spatula halfway through.
Scrape roasted veggies, bones, leftover oil and any browned bits into soup pot. Use back of knife blade to milk corn cobs over pot. Crush coriander seeds and rosemary, and stir into veggies. Add bay leaves.
Turn burner to medium-high. When veggies start to sizzle, add red wine. Cook down wine, stirring occasionally so veggies don’t burn, about 2 minutes. Stir in tomato sauce. Cook and stir, another 2 minutes. Add water to desired soup consistency. Taste and check for seasoning, adding salt and pepper if necessary. Bring soup to a boil over medium-high heat. Drop in green beans and kale.
Reduce heat to low and simmer at least 30 minutes, and up to 2 hours, with no lid. Add water by the cup as necessary, continuing to check for seasoning every time water is
Remove soup bones and bay leaves before serving.