This is loosely adapted from this recipe suggested by the CSA. I omitted the bacon (of course), decided that they couldn't possibly have meant 3 quarts of broth (along with other liquids, to say nothing of the solids) for "8-10 servings", and used margarine instead of butter so it would be pareve. I also used the veggies I had on hand rather than their specific list.
So, in other words:
- half stick margarine
- 2 medium shallots and one medium red onion, chopped small
- 1 large clove garlic, chopped small
- several shakes dried basil, a few shakes dried red pepper, black pepper
Cook the above over medium heat until the vegetables are soft (~8 minutes), stirring often.
- 3 small carrots
- 1 small parsnip
- 1 rutabaga
- 1 small sweet potato
- 2 medium golden potatoes
Chop all that into reasonable sizes for eating out of a soup bowl, add to pot, cook another 5 minutes, stirring often.
- 15oz can vegetable broth (I was going to use a quart but didn't know if it'd fit in my pot; future me: it would have just fit in the nice new 3.5-quart pot I used)
Stir, cook on high until simmering.
- 25oz jar tomato sauce (this was from the farm; it's just tomatoes, apparently pureed; no other ingredients)
- 0.25 cup apple cider vinegar
- jar (12oz?) roasted red pepper slices
Add, reduce heat to low, cover (with a vent), cook 30 minutes.
We had it with hearty rye bread fresh and warm from the bread machine.