Roasted Tomato and Harvest Vegetable Stew

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.

 

 

Anybody else welcome autumn with a sigh of relief and a huge smile? The first day of fall here was gloriously cool and rainy, a welcoming contrast to the months of heat we are coming down from. In other words, it's FINALLY soup season! Normally we'd kick off the season with a huge pot of chili, but veggie soup was calling my name this week so we went with Roasted Tomato and Harvest Vegetable Stew instead. This Golden Blossom Honey recipe is another fantastic find for your summer's end garden haul. 

Don't let the lengthy ingredient list fool you. This isn't a stew that takes all day to prepare. Just a little chop time, then the rest comes together in under 30 minutes. The veggies and spices together make a perfect pot of stew, but the addition of feta really took this recipe to a whole new level. I don't normally add any kind of cheese to my vegetable soups, so a whole new flavor experience was unlocked for my palate this week. Definitely something I'll be adding to my veggie based soups from now on. One thing that I did change in the recipe was I added in a can of tomato sauce because I like a thicker broth. This is not necessary though and didn't change the flavor profile at all, but just a suggestion for those like me who like a thicker broth like I do. Overall, this is a delicious and hearty stew that we're going to return to time and time again all autumn and winter long.

Ingredients

2 pounds plum tomatoes

1 teaspoon olive oil

2 tablespoons olive oil

2 medium onions, coarsely chopped

3 large garlic cloves, thinly sliced

2 tablespoons GOLDEN BLOSSOM HONEY

1 teaspoon ground cumin

2 teaspoons paprika

2 teaspoons dried oregano

1 teaspoon salt

1 medium yellow squash, cut into 1-inch chunks

1 medium zucchini squash, cut into 1-inch chunks

1/2 pound fresh string beans, trimmed and cut into 1-inch lengths

1 red bell pepper, cut into 1-inch chunks

1 yellow bell pepper, cut into 1-inch chunks

2 1/2 cups frozen corn, or fresh cut from the cob

1/4 cup fresh parsley, chopped

1/4 cup fresh cilantro, chopped

1/4 cup feta cheese, crumbled

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What will be the first soup or stew you make this autumn?