Although it is officialy Spring, it has been damp and cold in State College recently. When this type of weather strikes, I am often motivated to make a healthy, hearty soup of some sort. I love soups because they can be filled with nutritious veggies, fill ya up, and not be super high on the caloric intake.
For this oil-free, sugar-free, gluten-free soup, I raided my freezer and kitchen cabinets (mainly because my fridge was looking a bit sparse and I was feeling too lazy to make a trip to the grocery store in the yucky weather). I decided to throw the pearl onions into the mix at the last minute, which I think was a good call! I know a lot of people aren't onion fans though, so they could easily be omitted and you'd still be left with a delicious end product.
I paired my soup with a slice of Pumpkin Thyme Bread which was perfect to soak up every last drop of deliciousness in my bowl. I'm thinking I will probably have some of the leftovers (which there were a lot of because I can never seem to make small batches of soup) with Zucchini Biscuits later on this week.....yay for leftovers!!!