Before the end of winter vegetable season, and the onset of spring and summer salad season, I wanted to indulge in one last hearty soup.
I’m an eat in season kind of person. It saves me money, and the produce is fresher. Often those luscious fruits and vegetables don’t have to travel as far, or sit in cold storage as long before they reach my grocery store.
When it comes to root vegetables, rutabagas, parsnips and sweet potatoes have a succulent sweetness that were a compliment to chunks of salty ham in this rustic soup recipe.
With onset of March and the rain we typically see here in Seattle, this fortifying soup was the ticket to a comfortable evening slurping soup and watching television.
If you’re wondering which vegetables are available in which seasons, this handy chart from CUESA is just what you need.
I must say I’m looking forward to spring, as I’m sure you are too. I can hear the frogs singing in the creek, and the daffodils are poking their heads up in the garden beds, so I know it’s coming soon.
In the meantime, I’ll make another batch of soup and listen to the rain patter on my roof.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 6 cups water
- 32 ounces low sodium chicken broth
- 4 cups ham, cubed
- 3 medium parnsips, cubed
- 2 large rutabagas, cubed
- 4 medium sweet potatoes, cubed
- 2 clove garlic, crushed
- 2 tablespoons sage, finely chopped
- 1 tablespoon rosemary, minced
- 1 tablespoon thyme, minced
- 1 pinch nutmeg
- Preheat a stock pot over medium high heat with olive oil and add onions. Cook for 5 minutes until onion is softened and lightly golden color.
- Add remaining ingredients and bring to a boil. Reduce heat to medium and simmer for 30 minutes.
Weight Watchers PointsPlus 4
Saturated fatty acids: 1.13g
Monounsaturated fatty acids: 2.88g
Polyunsaturated fatty acids: 0.49g
Total fat: 4.49g
Calories from fat: 40
Carbohydrate, by difference: 21.16g
Total dietary fiber: 4.49g
Total lipid (fat): 4.79g
Total sugars: 5.26g