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Autumn Vegetable Soup: A Hearty Recipe for Cozy Fall Days

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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.

Ingredients

Scale
  • 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.

Find it online: https://anasrecipes.com/autumn-vegetable-soup/