If you have been reading my blog a while you know that I love soup. I really just adore it and I don’t know why. It’s a vague term and can encompass anything from New England Clam Chowder to Consume, but there’s rarely been a soup I haven’t loved. This one is a nice addition to my soup rotation and has a perfect autumn flavor.
We ate this on Sunday night after the football game. I was able to throw the whole thing together during half time and pop it into the oven to bake during the second half. When the game was over, dinner was ready, just like that. The game and the autumnal flavors in the soup made it really feel like fall had arrived.
This recipe comes out with a thin broth and a very chunky soup. If you’d prefer it to be more stew-like I’d recommend adding in some more beans, but instead of just adding them in whole, mash them into a paste and whisk them into the broth. It will make it thicker and heartier. Otherwise, I might think to serve this with some crusty bread or savory crackers because someone in my house (who shall remain nameless) said that even as chock-full of good foods as this soup is, he doesn’t think of soup as a full meal. Whatever.