Fall is here and this Harvest Soup is going to be your new favorite thing. I don’t know why but lately I’ve been into soups. Which is actually crazy because growing up as a kid, I always felt that it was a great injustice to be served soup for supper. Soup? Really? Where’s the rest of my meal? She’s trying to starve me I would think to myself as I watched my mother serve it up. I couldn’t understand why adults would waste a ridiculously good opportunity to eat something great on soup.

Well I’m a big girl now, and just like I understand the need for a good Sunday afternoon nap, I have a also learned to appreciate a good bowl of soup.  I will say though,  that if your going to serve soup for supper, then you better have some real good bread to serve with it. I mean something fresh baked and cheesy maybe. I’m all about the cheese bread. In fact anything less would probably be unacceptable.

I actually made this soup by accident. I started off making another soup and realized I didn’t have half the ingredients I needed and ended up throwing this all together. The results were fabulous and I just had to blog it before I forget what I did. Forgive the picture as it really doesn’t do this soup justice. But again, I really wasn’t planning on blogging it!

I used my my absolute favorite dutch oven pot. I picked mine up a few years ago at the Care and Share thrift shop. It was $6 and I LOVE it, but you can use any large pot. Whenever I make soup, I make it in the morning so it has time to mesh and all that lovely stuff. I let it simmer for about an hour and turn it off for the day. You can thicken it up a bit when reheating it, just before serving. I find soup always tastes better after its sat on the stove for the day and don’t really trust those 2 hour soup recipes.

I served this Harvest Soup with mini B.L.T.S (bacon, lettuce, and tomato sandwiches) on fresh cheese bread and it was wonderful!

As always, enjoy!

Laila

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