This crazy Southern California weather we've been having is really starting to frustrate me. I thought Fall had arrived. We had rain, thunder storms. Thunder storms! I made soups. Now, we're back to high 80s. This is not Fall. This is not soup weather. But last week, when I made this soup, it was cloudy and cold and I enjoyed two bowls on the couch, with two glasses of red wine.
I like vegetable soups because you can do anything. As long as you season it well, you can't go wrong. This soup started rather simple -- shallots, carrots, celery, potatoes, kale, garbanzo beans, chicken stock. Then, I found the yellow squash in the fridge and added that. Then, I decided it needed color, so I added kidney beans and tomato sauce. After sauteing the shallots and carrots first, I added the rest of the ingredients, except the kale, and simmered the soup for about an hour, tasting and seasoning throughout. I used oregano, a bit of thyme, and lots of salt and pepper. During the last 10 minutes, I added the kale.
The soup turned out hearty, yet light due to the lack of meat. I usually try to sneak in meat into my soups in form of sausage or bacon, but sometimes, it's just nice to give the animals a break. Besides, there's plenty of beans in here for protein.