Hearty Manitoba Vegetable Soup

Easy Home Cooking Contest Recipe Winner 2018 – Grand Prize Winner!

When gardens are full of fresh produce, soups are a wonderful addition to dinnertime. The puree of pumpkin adds a creaminess that is unique to this soup and will help fill those tummies when the hunger hits.

Karen from Beausejour, Manitoba, makes large batches of this soup from her fall vegetables garden and freezes for later. The flavour tastes even better the next day.

Preparation Time: 20 minutes

Cook Time: 45 minutes

Serves: 6-8

Tips

You can substitute dried herbs for the fresh rosemary and thyme, simply use ¾ tsp (3 ½ ml) of each.
If the soup becomes too thick for your liking, add 1 to 2 cups (250ml to 500ml) of water.
Put leftovers away within 2 hours or sooner if they are in a warm location.  Reheat leftovers to an internal temperature of 74°C (165°F). Discard uneaten leftovers after they have been reheated.

Ingredients
Onions	2
Carrots	2
Celery stalks	3
Zucchini	1
Garlic	3 cloves
Swiss chard	2 cups (500 mL), almost 1 bunch
Tomatoes	3
Potatoes	3
Canola oil	1 tbsp (15 mL)
Bay leaves	3
Fresh rosemary	1 1/2 tsp (7 mL)
Fresh thyme	1 1/2 tsp (7 mL)
Vegetable broth	4 cups (1 L)
Red kidney beans	1 can (19 oz/540 mL)
Pumpkin or squash puree	1 cup (250 mL)
Worcestershire sauce	1 tbsp (15 mL)
Prepared mustard	1 tsp (5 mL)
Pepper	1/2 tsp (2 mL)
Cooked small pasta or rice (optional)	1 cup (250 mL)
Grated Parmesan cheese (optional)

Directions

Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
Gently rinse onions, garlic, zucchini, tomatoes and Swiss chard under cool running water. Scrub the celery, carrots and potatoes with a clean vegetable brush under cool running water.
Chop the celery, carrots, onions, zucchini, and mince the garlic.
In a large soup pot, heat oil over medium heat and cook celery, onions, carrot, zucchini and garlic for about 8 minutes or until softened.
While that is cooking, chop the Swiss chard, tomatoes and peel and dice the potatoes; set aside.
Stir in potatoes, tomatoes, bay leaves, rosemary and thyme. Add broth and beans; bring to a boil. Reduce heat and simmer for 20 minutes or until potatoes are tender.
Stir in Swiss chard, pumpkin puree, Worcestershire, mustard and pepper; simmer about 10 minutes or until chard is wilted. Stir in pasta, if using and heat through.
Sprinkle each serving with cheese if desired.