Fall Vegetable Soup

October 14, 2021
Created by Chef Callyn Graf
90 minutes
Serves 6-8
  • 1 onion diced
  • 1 medium carrot cut on the bias
  • 2 celery stalks cut on the bias
  • 3 garlic cloves minced
  • 1 medium zucchini diced large
  • 2 1/4" thick slices deli ham diced
  • 28 ounces whole peeled tomatoes
  • 15 ounces great northern or black-eyed beans
  • 2 cups vegetable broth
  • to taste salt and pepper
  • sprinkle fresh parmesan grated
  1. In a large pot over medium heat, add the onion, carrot and celery. Cook until softened, about 5 minutes. Add the garlic, zucchini and ham and continue to cook for another 2 minutes, until the garlic is fragrant. 
  2. Begin to slowly add the tomatoes by crushing them one at a time slightly in your hand over the stock pot, making sure not to splatter outside. This will begin to release the juices of the tomato. Continue stirring and cooking until the ingredients have combined. 
  3. Add in the beans and vegetable stock; allow the soup to cook until heated through. Top with parmesan and serve with fresh bread.