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.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 4-5 minutes until softened.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the carrots, celery, butternut squash, and red potatoes to the pot. Sauté for 5 minutes, stirring occasionally.

Step 5

Pour in the vegetable broth and diced tomatoes (with juices). Stir to combine.

Step 6

Add the bay leaves, dried thyme, dried oregano, salt, and black pepper.

Step 7

Bring the mixture to a boil, then reduce the heat to a simmer.

Step 8

Cover the pot and let the soup simmer for 20 minutes, or until the squash and potatoes are tender.

Step 9

Add the zucchini and green beans to the pot, and cook for an additional 10 minutes.

Step 10

Stir in the chopped kale and let it wilt for 2-3 minutes.

Step 11

Taste and adjust seasonings as needed.

Step 12

Serve hot, garnished with fresh parsley.

Nutrition Facts

Serving size	3796.7 grams (3796.7g)

Amount per serving	% Daily Value*
Calories	1651

Total Fat 45.80g	59%
Saturated Fat 8.20g	41%
Polyunsaturated Fat 7.40g
Cholesterol 0mg	0%
Sodium 8781mg	382%
Total Carbohydrate 284.00g	103%
Dietary Fiber 67.10g	240%
Total Sugars 82.60g
Protein 56.20g	112%

Vitamin D 0IU	0%
Calcium 1143mg	88%
Iron 23mg	127%
Potassium 9248mg	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.

Source of Calories

Fat: 23.2%

Protein: 12.7%

Carbs: 64.1%