The weather is crisp and cold, which means it’s the perfect time to cozy up with a warm meal. If you love soups, casseroles or want to try something new, we’ve got several recipe ideas for you. Try one with a friend, bring one to a family gathering and enjoy!
In Oregon, some of the fresh produce you’ll find throughout the season includes winter squash, Brussel sprouts, kale, cabbage, mushrooms, dried beans, lentils, onions, potatoes, cranberries, apples and root vegetables like carrots and parsnips. OSU Extension’s Food Hero program has an extensive list of recipes ranging from snacks to main courses and everything in between.
Three Sisters Soup
Ingredients
- 1 1⁄2 Tablespoons vegetable oil
- 3⁄4 cup diced carrot
- 1 cup chopped onion
- 4 cloves garlic, minced or 1 teaspoon garlic powder
- 2 cups diced summer or winter squash (fresh or frozen)
- 1 1⁄2 cups corn (fresh or frozen) or a 15-oz can (drained and rinsed)
- 1 1⁄2 cups cooked beans (any type) or a 15-oz can (drained and rinsed)
- 1 can (15 ounces) diced tomatoes or 2 cups diced fresh
- 3 1⁄2 cups low-sodium broth (any type)
- 1 teaspoon cumin
- 1⁄4 teaspoon pepper
Directions
1. Wash hands with soap and water.
2. Heat oil in a large pan on medium heat. Add carrot and onion and saute until onions have begun to turn slightly brown, about 8 to 10 minutes.
3. Add garlic, squash and corn and continue to stir for another 3 to 4 minutes.
4. Add beans, tomatoes, broth, cumin and pepper.
5. Allow soup to come to a boil and then turn heat down to a simmer until all vegetables are tender to taste (15 to 30 minutes, depending on the vegetables used).
6. Refrigerate leftovers within 2 hours.
Find more, here.
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