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Seasoning is where you can truly personalize your Autumn's Bounty Harvest Vegetable Soup. Start with a base of salt and pepper, but don’t stop there. Herbs like thyme, sage, and parsley pair wonderfully with fall vegetables. When using dried herbs, remember that they are more potent than fresh; typically, a third of the amount will suffice.

Harvest Vegetable Soup

Warm up this fall with a delicious bowl of Autumn's Bounty Harvest Vegetable Soup. This comforting recipe is brimming with seasonal vegetables, packed with flavor, and perfect for chilly days. Learn how to create a nourishing meal using fresh, local produce that supports sustainable eating practices. With simple steps, you'll craft a soup that warms both body and soul. Embrace the season with this easy-to-make, versatile soup that your family will love!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

1 bell pepper (any color), diced

1 medium zucchini, diced

1 cup butternut squash, peeled and diced

1 cup green beans, trimmed and chopped

1 can (14.5 oz) diced tomatoes with juice

6 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon dried basil

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup kale or spinach, chopped

2 tablespoons lemon juice

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

    Add the Vegetables: Increase the heat slightly, and add the carrots, celery, bell pepper, zucchini, and butternut squash. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

      Incorporate Green Beans & Tomatoes: Add the green beans and diced tomatoes (with their juice) to the pot, mixing well.

        Pour in the Broth: Add the vegetable broth and bring the mixture to a boil.

          Season the Soup: Once boiling, reduce the heat to low. Stir in thyme, basil, smoked paprika, salt, and pepper. Allow the soup to simmer uncovered for 20-25 minutes, or until all vegetables are tender.

            Finish with Greens: Add the chopped kale or spinach and lemon juice, stirring to combine. Simmer for an additional 5 minutes until the greens are wilted.

              Serve & Garnish: Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with fresh parsley.

                Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6