Autumn Vegetable Soup
What’s great about this cozy autumn soup is its versatility. You can use whatever vegetables are in season, which makes it feel like a garden vegetable soup straight from your backyard—or from the farmer’s market if you’re not quite a gardener.
Equipment
- Large Soup Pot or Dutch Oven
- Wooden Spoon or Silicone Spatula
- Chef’s knife
- Cutting board
- Measuring Cups & Spoons
- Ladle
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 3 medium carrots peeled and chopped
- 2 celery stalks chopped
- 1 medium sweet potato peeled and cubed
- 1 small butternut squash peeled and cubed
- 1 zucchini chopped
- 1 red bell pepper chopped
For the Broth
- 6 cups vegetable broth
- 1 can 14 oz diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper to taste
Optional Add-Ins
- 1 cup chopped kale or spinach
- 1 can 15 oz cannellini beans or chickpeas, drained and rinsed
- 1 tablespoon lemon juice adds a bright finish!
Instructions
Prep Your Vegetables
- Wash, peel, and chop all your vegetables: carrots, celery, sweet potato, butternut squash, zucchini, and bell pepper.
- Mince the garlic and dice the onion.
- Pro Tip: Try to cut vegetables into similar-sized pieces so they cook evenly.
Sauté the Aromatics
- Heat 2 tablespoons of olive oil in a large soup pot over medium heat.
- Add the onion and garlic, stirring occasionally, until fragrant and translucent, about 3–4 minutes.
- Toss in the carrots and celery, sautéing for another 4–5 minutes until slightly softened.
- Pro Tip: Don’t rush this step—softening the vegetables first builds a deeper flavor for your soup.
Add the Heartier Vegetables
- Stir in the sweet potato, butternut squash, zucchini, and red bell pepper.
- Cook for 2–3 minutes, allowing the vegetables to mingle and start releasing their flavors.
Pour in the Broth and Seasonings
- Add 6 cups of vegetable broth and the can of diced tomatoes.
- Stir in thyme, rosemary, bay leaf, salt, and pepper.
- Bring the soup to a gentle boil over medium-high heat.
Simmer Until Tender
- Reduce the heat to low and cover the pot.
- Let the soup simmer for 25–30 minutes, or until all the vegetables are tender when pierced with a fork.
- Pro Tip: Taste the broth halfway through and adjust seasoning as needed—it’s easier to tweak gradually than at the end.
Add Greens and Optional Beans
- Stir in chopped kale or spinach and your drained beans if using.
- Simmer for an additional 5–7 minutes, just until the greens are wilted and beans are warmed through.
Finish and Serve
- Remove the bay leaf and stir in a tablespoon of lemon juice for a bright, fresh finish.
- Ladle into bowls and serve hot.
- Pro Tip: Pair with crusty bread or a sprinkle of parmesan for extra comfort and flavor.
Notes
Nutritional Value (per serving)
- Calories: ~180
- Protein: 6 g
- Carbohydrates: 34 g
- Dietary Fiber: 8 g
- Sugar: 9 g Fat: 3 g
- Sodium: ~650 mg
- Vitamin A: Over 200% of daily value
- Vitamin C: About 60% of daily value
- Iron: 15% of daily value
- Calcium: 10% of daily value