Harvest Vegetable Soup

Since the events that are set off in Best Picture Nominee, The War Horse, are due to a failed harvest, we thought it would be appropriate to enjoy a delicious harvest vegitable stew to remember just how lucky we are to be able to enjoy vegetables at any time of the season in modern times. This soup can be made at any point of the seasons and is flavorful enough for vegetarians and omnivores even when prepared with vegetable stock. 

Ingredients:

• 1/4 cup olive oil 
• 1 pound waxy potatoes, peeled and diced
• 1 onion, diced
• 3 carrots, diced
• 2 ribs celery, diced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 3 cups low-sodium broth (chicken or vegetable)
• 1/2 pound green beans, trimmed and cut into bite-size pieces
• 1/2 cup chopped fresh parsley
• 1 tablespoon red wine vinegar

Directions:

1. Prep all the ingredients. Heat the oil in a large pot over medium heat. When the oil is hot and shimmering, add the potatoes, onion, carrot, celery, salt and pepper. Cook, stirring occasionally, until the vegetables soften, 8-10 minutes.

2. Pour in the broth and bring it to a simmer. Cook until the potatoes are just tender, 10-12 minutes. Add the green beans, stir to combine and simmer another 5 minutes. 

3. Take the pot off the heat and stir the parsley and red wine vinegar into the soup. Add more salt and pepper to taste.