Harvest vegetable soup Recipe

Harvest Vegetable Soup is a comforting, hearty soup made with a variety of seasonal vegetables, perfect for fall or winter. It’s a great way to use up fresh produce from a garden or farmers’ market, and it can be customized with your favorite vegetables and herbs. The soup is nutritious, colorful, and flavorful, making it ideal for a cozy meal.

Harvest Vegetable Soup Recipe

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 sweet potato, peeled and diced
• 2 potatoes, peeled and diced
• 1 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
• 4 cups vegetable or chicken broth (low-sodium)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper, to taste
• 1 cup kale or spinach, chopped (optional)
• 1 can (15 oz) cannellini beans or chickpeas, drained and rinsed (optional for protein)
• Fresh parsley, for garnish

Instructions:

1. Sauté the Aromatics:
   • Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 2-3 minutes until softened and fragrant.
2. Add Vegetables:
   • Add the carrots, celery, sweet potato, potatoes, zucchini, butternut squash, and green beans to the pot. Cook for another 5-7 minutes, stirring occasionally to allow the vegetables to slightly soften.
3. Add Tomatoes and Broth:
   • Pour in the diced tomatoes (with their juices) and the vegetable or chicken broth. Stir to combine. Add the dried thyme, oregano, bay leaf, and season with salt and pepper.
4. Simmer the Soup:
   • Bring the mixture to a boil, then reduce the heat to low and let the soup simmer uncovered for 20-25 minutes, or until the vegetables are tender.
5. Optional Additions:
   • If using, add the chopped kale or spinach and cannellini beans/chickpeas in the last 5 minutes of cooking to heat through and wilt the greens.
6. Taste and Adjust:
   • Taste the soup and adjust the seasoning with more salt, pepper, or herbs if needed.
7. Serve:
   • Remove the bay leaf and ladle the soup into bowls. Garnish with fresh parsley and serve hot with crusty bread or crackers on the side.

Tips:

• Customization: Feel free to add or substitute vegetables based on what’s in season or available, such as corn, peas, or mushrooms.
• Thicker Soup: For a thicker soup, blend a portion of it using an immersion blender or mash some of the vegetables with a fork.
• Herb Variations: Fresh herbs like rosemary, sage, or basil can be used in place of dried herbs for extra flavor.
• Protein Additions: Add a can of beans, lentils, or even cooked chicken to make the soup heartier.

This Harvest Vegetable Soup is versatile and perfect for using up fresh produce while being a nourishing, wholesome dish that’s easy to make. It’s warming and ideal for a chilly day!