Autumn Vegetable Soup: A Hearty Recipe for Cozy Fall Days

Autumn Vegetable Soup is the perfect dish to embrace the cozy vibes of the season. As the leaves change color and the air turns crisp, there’s nothing quite like a warm bowl of this hearty soup to nourish both body and soul. This recipe is not just a delightful way to use the bountiful harvest of fall vegetables, but it also carries a rich history rooted in various cultures that celebrate the changing seasons with comforting meals. People love Autumn Vegetable Soup for its vibrant flavors, satisfying textures, and the convenience it offers—perfect for busy weeknights or leisurely weekends. With each spoonful, you can savor the essence of autumn, making it a beloved staple in many households.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, sliced
• 2 medium celery stalks, diced
• 1 medium sweet potato, peeled and cubed
• 1 medium zucchini, diced
• 1 cup butternut squash, peeled and cubed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes, with juices
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1 cup kale or spinach, chopped (optional)
• Fresh parsley, chopped (for garnish)

Preparing the Vegetables

Before we dive into cooking, let’s get all our vegetables prepped. This step is crucial for a smooth cooking process.

1. Start by washing all your vegetables thoroughly. I like to give them a good rinse under cold water to remove any dirt or pesticides.
2. Next, peel the sweet potato and butternut squash. I find using a vegetable peeler works best for this. Once peeled, cut them into small cubes, about 1-inch in size, to ensure they cook evenly.
3. Dice the onion and mince the garlic. I usually chop the onion into small pieces to help it cook down quickly and evenly.
4. Slice the carrots and celery into bite-sized pieces. I like to cut the carrots a bit thinner than the celery since they take a little longer to cook.
5. Dice the zucchini and trim the green beans, cutting them into 1-inch pieces. This will help them blend well with the other vegetables in the soup.
6. Finally, if you’re using kale or spinach, chop them into smaller pieces. I usually add these towards the end of cooking to keep them vibrant and fresh.

Cooking the Soup

Now that we have everything prepped, it’s time to bring our soup to life!

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Once the oil is shimmering, add the diced onion and sauté for about 5 minutes, or until it becomes translucent.
2. Add the minced garlic to the pot and sauté for an additional minute, stirring frequently to prevent it from burning. The aroma will be fantastic!
3. Next, toss in the sliced carrots and diced celery. Cook these for about 5-7 minutes, stirring occasionally, until they start to soften.
4. Now, it’s time to add the sweet potato, zucchini, and butternut squash. Stir everything together and let it cook for another 5 minutes. This will help to develop the flavors.
5. Pour in the can of diced tomatoes with their juices, followed by the vegetable broth. Stir well to combine all the ingredients.
6. Add the dried thyme, dried rosemary, and bay leaf. Season with salt and pepper to taste. I usually start with about a teaspoon of salt and half a teaspoon of pepper, adjusting later as needed.
7. Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until all the vegetables are tender. Stir occasionally to prevent sticking.

Finishing Touches

As the soup simmers, the flavors will meld beautifully. Let’s add the final touches!

1. After 30 minutes, check the tenderness of the vegetables. If they’re soft and cooked through, it’s time to add the green beans and chopped kale or spinach (if using). Stir them in and let the soup simmer for an additional 5-10 minutes.
2. Once the greens are wilted and the green beans are tender, taste the soup. Adjust the seasoning with more salt and pepper if needed. I often find that a little extra salt really brings out the flavors.
3. Remove the bay leaf before serving.

   Conclusion:

   In summary, this Autumn Vegetable Soup is a must-try for anyone looking to embrace the cozy flavors of the season. Packed with a vibrant array of seasonal vegetables, aromatic herbs, and a comforting broth, it’s not just a meal; it’s a warm hug in a bowl. The beauty of this recipe lies in its versatility—feel free to swap in your favorite vegetables or add some protein like beans or lentils for an extra boost. You can also experiment with spices, perhaps adding a pinch of nutmeg or a dash of cayenne for a little kick. I encourage you to give this Autumn Vegetable Soup a try and make it your own! Whether you enjoy it as a hearty lunch, a light dinner, or even as a starter for a festive gathering, I promise it will be a hit. Don’t forget to share your experience with me! I’d love to hear how you customized your soup and what flavors you enjoyed the most. So grab your pot, gather those fresh ingredients, and let’s celebrate the season with this delightful recipe. Happy cooking! Print

   Autumn Vegetable Soup: A Hearty Recipe for Cozy Fall Days

   

   Print Recipe

   This hearty vegetable soup combines fresh vegetables and aromatic herbs for a comforting dish that’s both nutritious and customizable. Perfect for a cozy night in, it can be enjoyed as a light meal or a side dish.

   • Author: Dottie
   • Prep Time: 15 minutes
   • Cook Time: 40 minutes
   • Total Time: 55 minutes
   • Yield: 6–8 servings 1x

   Ingredients

   Scale 1x2x3x

   • 2 tablespoons olive oil
   • 1 medium onion, diced
   • 2 cloves garlic, minced
   • 3 medium carrots, sliced
   • 2 medium celery stalks, diced
   • 1 medium sweet potato, peeled and cubed
   • 1 medium zucchini, diced
   • 1 cup butternut squash, peeled and cubed
   • 1 cup green beans, trimmed and cut into 1-inch pieces
   • 1 can (14.5 oz) diced tomatoes, with juices
   • 4 cups vegetable broth
   • 1 teaspoon dried thyme
   • 1 teaspoon dried rosemary
   • 1 bay leaf
   • Salt and pepper to taste
   • 1 cup kale or spinach, chopped (optional)
   • Fresh parsley, chopped (for garnish)

   Instructions

   1. Wash all your vegetables thoroughly under cold water to remove any dirt or pesticides.
   2. Peel the sweet potato and butternut squash using a vegetable peeler, then cut them into 1-inch cubes.
   3. Dice the onion and mince the garlic, chopping the onion into small pieces for even cooking.
   4. Slice the carrots and celery into bite-sized pieces, cutting the carrots thinner than the celery.
   5. Dice the zucchini and trim the green beans, cutting them into 1-inch pieces.
   6. If using kale or spinach, chop them into smaller pieces to add later.
   7. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
   8. Add the minced garlic and sauté for an additional minute, stirring frequently.
   9. Toss in the sliced carrots and diced celery, cooking for 5-7 minutes until they start to soften.
   10. Add the sweet potato, zucchini, and butternut squash, stirring to combine and cooking for another 5 minutes.
   11. Pour in the diced tomatoes with their juices and the vegetable broth, stirring well.
   12. Add the dried thyme, dried rosemary, and bay leaf. Season with salt and pepper to taste.
   13. Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, stirring occasionally.
   14. After 30 minutes, check the tenderness of the vegetables. If soft, add the green beans and chopped kale or spinach (if using). Simmer for an additional 5-10 minutes.
   15. Taste the soup and adjust seasoning with more salt and pepper if needed.
   16. Remove the bay leaf before serving. Garnish with fresh parsley.

   Notes

   • Feel free to customize the vegetables based on what you have on hand or your personal preferences.
   • This soup can be stored in the refrigerator for up to 5 days or frozen for longer storage.