WARMING SOUPS LOATED WITH A VARIETY GORGEOUS FALL VEGETABLES

AUTUMN VEGETABLES SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

3 tablespoons olive oil

8 new potatoes, peeled and diced

12 carrots, diced

6 onions, diced

10 garlic cloves, minced

6 pounds squash, butternut, Hubbard, or acorn

1 gallon of diced tomatoes

22 cups vegetable broth or chicken broth

10-cups kale or Swiss chard, coarsely chopped,

1 gallon chickpeas, drained and washed

1/4-cup lemon juice

1cup pace sauce

3 tablespoons thyme

Pinch cayenne pepper

DIRECTIONS:

1.     Heat oil in a stock pot over medium-high heat.

2.     Add carrots and onions and cook, stirring occasionally for about 5 minutes.

3.     Add garlic and cook 1 minute more.

4.     Add squash, cayenne, and 1 teaspoon salt, stir to combine.

5.     Add broth, potatoes, diced tomatoes with juice, and thyme.

6.     Bring to a boil and reduce to medium-heat and simmer for 40 minutes.

7.     Add kale or Swiss chard and chickpeas, lemon juice, pace sauce and cook for 12-15 minutes.

8.     Season with salt and pepper and cayenne

ENJOY DAN:                                              BON-APPETITE: