It’s fall vegetable season… and a fall soup recipe

It’s time to face it. Fall is here.

I was trying to ignore the fact that is getting cooler and cooler every day but that’s it! Summer is gone. The time for light and sexy dresses, sandals, flip-flops and shorts is over. No more outside cafes, garden dining and soaking the sun and the vitamin D. It’s not an easy statement for me to make because I’m a summer kind of girl.

It’s time to transition to the layers season. Layers of warm, comfortable, cashmere-wool, UGGS, undershirt and sweat pants at home kind of vibe…
It may not be skimpy or sultry… but it can still be sexy in a different kind of way.

And with this change in the seasons comes a similar change in my menu. The cooling, light and refreshing foods are not longer on my plate. I crave warm, heavier and comforting food. It is time to be thinking warm and cuddly.

And that’s why the Fall is the start of the soup season. I love soups. They are simple, filling, inexpensive and make us WARM.

As the weather gets chillier, Mother Nature blesses us with seasonal vegetables that are heavier and more suited for our seasonal body needs: sweet potatoes, pumpkins, squashes, brussel sprouts, apples, pears, pomegranate and cranberries.

Pumpkins and sweet potatoes are on everyone’s mind this time of the year. They seem to go hand in hand with the fall, and fortunately, eating these and other sweet vegetables needn’t be limited to this season only.

Cravings for sweets can be greatly reduced by adding sweet vegetables, such as pumpkin, sweet potatoes, yams, parsnips, beets, squash, turnips and rutabagas to your daily diet.
Sweet vegetables elevate blood sugar gently rather than with the jolt delivered by simple refined carbohydrates, so there’s no energy crash after you eat them.

Higher in nutrients, especially in vitamin A, pumpkins and sweet potatoes offer a creamy consistency that is satisfying and soothing. They are healing to the stomach, spleen, pancreas and reproductive organs and help to remove toxins from the body. They can also lessen cramps and premenstrual symptoms.

If you don’t have any sweet vegetables in your kitchen, go out and buy some (organic and local, if possible) and make the recipe below.
Chunky Sweet Potato Stew

Serves: 2
Preparation Time: 25 minutes

1 onion, thickly sliced
2 large garlic cloves, chopped
1 1/2 cups stewed tomatoes with juice or 1 (15 ounce) can stewed tomatoes, low-sodium
1 large sweet potato, peeled, cut into 1/2 inch pieces
1 cup cooked or canned no-salt added or low-sodium garbanzo beans (chick peas) or white kidney beans
3/4 teaspoon dried rosemary
1 medium zucchini, cut into 1/2 inch thick rounds
1 teaspoon Mrs. Dash no-salt seasoning

In a saute pan, heat 2 tablespoons water. Add the onion and water saute about 5 minutes, until slightly softened, separating slices into rings. Add garlic and cook 1 minute. Add water as necessary to prevent from scorching.

Mix in stewed tomatoes with juice, sweet potatoes, garbanzo beans and rosemary. Bring mixture to a simmer, stirring occasionally. Cover and cook 5 minutes. Add zucchini. Cover and cook until sweet potatoes are tender, about 15 minutes, stirring occasionally. Season with Mrs. Dash.

Bon Appetit!

Have a great week!


Renia M. Orr