Print

Harvest Vegetable Soup

Print Recipe

A warm and comforting soup filled with autumn’s freshest vegetables, perfect for chilly evenings.

Ingredients

Scale
  • 2 tablespoons Olive Oil
  • 1 large Onion, diced
  • 3 cloves Garlic, minced
  • 2 Carrots, diced
  • 2 stalks Celery, diced
  • 2 medium Potatoes, peeled and cubed
  • 1 medium Zucchini, diced
  • 1 cup Green Beans, trimmed and cut
  • 6 cups Veggie or Chicken Broth
  • 1 can Diced Tomatoes (about 400g)
  • 1 Bay Leaf
  • 1 teaspoon Thyme (dried or 1 tablespoon fresh)
  • Salt and Pepper to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onions and cook for about 3-5 minutes until they’re softened and translucent.
  2. Stir in the minced garlic and sauté for an additional minute.
  3. Toss in the diced carrots and celery, cooking for another 5-7 minutes until they begin to soften.
  4. Add the cubed potatoes and zucchini. Stir everything together as you let the ingredients mingle for a couple of minutes.
  5. Pour in the vegetable or chicken broth along with the diced tomatoes and bay leaf. Increase the heat and bring to a gentle boil.
  6. Reduce the heat to low and let it simmer uncovered for about 20-25 minutes until the vegetables are tender.
  7. Stir in the green beans and thyme during the last 5 minutes of cooking.
  8. Taste your soup and season with salt and pepper to your liking.

Notes

This soup can be frozen for up to 3 months and is easily customizable based on seasonal vegetables.

Nutrition

Keywords: soup, vegetable, autumn, healthy, comfort food

Find it online: https://butteredtable.com/one-pot-harvest-vegetable-soup-busy-weeknights/