Harvest Vegetable Soup
Warm your soul with this hearty Harvest Vegetable Soup, a wholesome medley of seasonal vegetables simmered to perfection in a fragrant herb-infused broth. Featuring nutrient-packed butternut squash, kale, and red potatoes alongside vibrant carrots, zucchini, and green beans, this vegetarian soup is as nourishing as it is delicious. Enhanced with garlic, onion, and a blend of thyme and oregano, every spoonful bursts with comforting fall flavors. Ready in just an hour, this one-pot recipe is perfect for cozy weeknight dinners or meal prep. Serve it hot with a sprinkle of fresh parsley for a bright, flavorful finish. Ideal for anyone seeking a healthy, gluten-free, and satisfying meal, this crowd-pleasing soup celebrates the best of the harvest season.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 3 cloves (minced) garlic
- 2 medium (peeled and diced) carrots
- 2 medium (diced) celery stalks
- 2 cups (peeled and cubed) butternut squash
- 2 cups (cubed) red potatoes
- 1 medium (diced) zucchini
- 1 cup (trimmed and cut into 1-inch pieces) green beans
- 6 cups vegetable broth
- 1 14-ounce can (with juices) diced tomatoes
- 2 pieces bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 2 cups (stems removed) chopped kale
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the carrots, celery, butternut squash, and red potatoes to the pot. Sauté for 5 minutes, stirring occasionally.
Pour in the vegetable broth and diced tomatoes (with juices). Stir to combine.
Add the bay leaves, dried thyme, dried oregano, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and let the soup simmer for 20 minutes, or until the squash and potatoes are tender.
Add the zucchini and green beans to the pot, and cook for an additional 10 minutes.
Stir in the chopped kale and let it wilt for 2-3 minutes.
Taste and adjust seasonings as needed.
Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8781 mg | 382% | |
| Total Carbohydrate | 284.0 g | 103% | |
| Dietary Fiber | 67.1 g | 240% | |
| Total Sugars | 82.6 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1143 mg | 88% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 9248 mg | 197% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
