How to make Easy Harvest Soup
Ingredients
- 2 tbsp Olive Oil
- 1 Onion (diced)
- 1 pack Chicken Apple Sausage (diced)
- 1 Winter Squash Use squash of choice. I used a Delicata Squash. (diced)
- 3 cloves Garlic (minced)
- 1 piece of a Parmesan Rind (2" piece)
- 6 cups Chicken Broth
- 1 bunch of Fresh Herbs (Use herbs of choice: thyme, sage, oregano, parsley)
- 2 cups Rainbow or Red Chard (rough chopped)
- Salt and pepper
- OPTIONAL INGREDIENTS:
- Can add ¼ cup of rice to add bulk (arborio or jasmine)
- Red pepper flakes ¼ tsp
Instructions
- First, wash all produce.
- Second, gather all needed items and ingredients.
- Next, prep all of your ingredients for the soup: dice the onion, the chicken apple sausage (½" pieces), the squash (½" to 1" pieces), mince the garlic, and prep the herbs and chard. For the chard remove the thick rib (leave the small tender part) and rough chop - the chard will cook down.
- Then, add Olive Oil, Onions, and a couple of pinches of salt to a Dutch oven or a large stock pot. Saute the onions until translucent.
- Now, add diced chicken and apple sausage. Cook the sausage until the sausage is slightly browned.
- Add the squash, garlic, and another pinch of salt (it is important to add salt in layers to build flavor depth). Then, add the piece of parmesan rind to the Dutch oven.
- Next, add all 6 cups of chicken stock or broth.
- Then, add pepper (I added 1 tsp) and add in the herbs. You can tie the herbs with a food-grade butcher's twine. Or place the herbs loosely on top of the vegetables and sausage. I recommend thyme, parsley, sage, oregano, or whatever herbs you have on hand. Thyme is the most important herb, if you were to only add one herb, thyme would be the best. (Only use fresh herbs do not use dried herbs.)
- Finally, add the chard.
- Bring the soup to a boil and then reduce the heat to medium. Simmer on medium to medium-low for 45 mins to 1 hour keep the lid mostly on (so the steam can escape and the liquid doesn't boil over, but on enough to not lose too much of the liquid). Allow enough cooking time to soften vegetables and bring all the flavors of the soup together. (An alternative to stove-top simmering is to place the soup in the oven at 325℉ for 45 minutes to 1 hour with the lid on the same just described.)
- *If you choose to add ¼ cup of uncooked jasmine or arborio rice, add it in the last 25 minutes and adjust the liquid (stock) as needed.*
- When the soup is done, check for seasoning, skim the fat off the top, and remove the herbs and parmesan rind. (I added a couple more pinches of salt.)
Servings: 4