This Harvest Vegetable Soup is a comforting, hearty meal packed with autumn’s best flavors. It’s incredibly flexible and perfect for a cozy weeknight dinner. You’ll love how the rich, savory broth brings together sweet root vegetables and tender greens.
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Why You’ll Love This Harvest Vegetable Soup
- Versatile & flexible: Easily swap vegetables based on what you have.
- Deep, complex flavor: Roasting unlocks natural sweetness and richness.
- Complete, satisfying meal: Packed with fiber, vitamins, and plant-based protein.
- Ultimate make-ahead dish: Tastes even better the next day.
Ingredients & Tools
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 large carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 medium sweet potato, peeled and cubed
- 1 small butternut squash, peeled and cubed
- 1 parsnip, peeled and chopped
- 1 cup chopped kale, stems removed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (15 oz) cannellini beans, rinsed and drained
- 8 cups vegetable broth
- 2 tsp dried thyme
- 1 tsp smoked paprika
- 1 bay leaf
- to taste salt and freshly ground black pepper
- for garnish fresh parsley, chopped
Tools: A large stockpot or Dutch oven, a sharp chef’s knife, a sturdy cutting board, and a wooden spoon.
Notes: Don’t stress if you’re missing one vegetable—the beauty of this soup is its flexibility. A little smoked paprika adds a subtle, smoky depth.
Nutrition (per serving)
| Calories: | 245 kcal |
| Protein: | 8 g |
| Fat: | 6 g |
| Carbs: | 42 g |
| Fiber: | 10 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Chop your vegetables uniformly. Try to cut them into similar-sized pieces, about a 1/2-inch dice. This ensures everything cooks at the same rate, so you don’t end up with some mushy vegetables and some crunchy ones.
- Don’t skip the sauté step for the aromatics. Cooking the onion, garlic, carrots, and celery until they’re softened and fragrant is crucial for building a flavorful foundation for your soup. This is where the magic starts.
- Use low-sodium vegetable broth. This gives you complete control over the saltiness of your final dish. You can always add more salt, but you can’t take it out. Taste and season as you go!
- Embrace the power of dried herbs. While fresh herbs are lovely for garnish, dried thyme holds up beautifully during the longer simmering time, infusing the broth with its warm, earthy essence.
How to Make Harvest Vegetable Soup
Step 1: Start by heating the olive oil in your large stockpot or Dutch oven over medium heat. Once the oil shimmers, add the diced onion, carrots, and celery. You’ll want to cook these, stirring occasionally, for about 8-10 minutes until the onion is translucent and the carrots have begun to soften. The aroma at this stage is just wonderful—sweet and savory all at once.
Step 2: Add the minced garlic to the pot and cook for just one more minute, until it becomes fragrant. Be careful not to let the garlic burn, as it can turn bitter. This quick step wakes up the garlic’s flavor and integrates it perfectly with the other vegetables.
Step 3: Now, it’s time for the heartier vegetables. Stir in the cubed sweet potato, butternut squash, and chopped parsnip. Cook for another 5 minutes, allowing them to get a little heat and start absorbing the flavors in the pot. You’ll notice the colors becoming even more vibrant.
Step 4: Pour in the entire can of diced tomatoes with their juices, followed by the vegetable broth. Add the dried thyme, smoked paprika, and the single bay leaf. Give everything a good stir, scraping the bottom of the pot to lift any of those delicious browned bits.
Step 5: Bring the soup to a lively boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently. This is where the transformation happens. Let it bubble away for 20-25 minutes, or until the sweet potato and squash cubes are tender when pierced with a fork.
Step 6: Once the root vegetables are soft, stir in the rinsed cannellini beans and the chopped kale. The kale will wilt down significantly in the hot broth. Let the soup cook for another 5-7 minutes, just until the kale is tender and the beans are heated through.
Step 7: This is the most important step: tasting and seasoning. Remove the bay leaf—its job is done! Season generously with salt and freshly ground black pepper. The right amount of salt will make all the individual flavors pop and come together in harmony. Ladle the soup into bowls, garnish with a sprinkle of fresh parsley, and serve immediately.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 5 days.
- Freezer: Freeze in airtight containers for up to 3 months.
- Reviving: Reheat gently on the stove, adding a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Crusty Artisan Bread — There’s nothing better for dipping and sopping up every last bit of that delicious broth. A warm, chewy loaf with a crispy crust is pure perfection.
- Simple Green Salad with a Lemon Vinaigrette — The bright, zesty salad provides a refreshing contrast to the rich, earthy soup, cleansing the palate between bites.
- Grilled Cheese Sandwich — For the ultimate comfort food experience, a classic grilled cheese with melty cheddar is an unbeatable partner. It’s a classic for a reason.
Drinks
- Crisp Apple Cider — The sweet, autumnal flavors of the cider mirror the notes in the soup and create a wonderfully cohesive seasonal meal.
- Earthy Pinot Noir — A light-bodied red wine with notes of cherry and earth complements the savory vegetables and smoked paprika beautifully without overpowering them.
Something Sweet
- Warm Apple Crisp — The tender, spiced apples and oat topping continue the cozy, harvest-themed meal and provide a satisfying, not-too-heavy finish.
- Pumpkin Bread — A moist slice of spiced pumpkin bread feels like a natural extension of the soup’s flavors and is just the right amount of sweet.
Top Mistakes to Avoid
- Overcooking the vegetables. If you let the soup boil for too long after the vegetables are tender, they’ll turn to mush. You want them to be soft but still hold their shape for a pleasant texture.
- Adding the kale too early. Tender greens like kale only need a few minutes to wilt. If you add them at the beginning, they’ll become slimy and lose their vibrant color and nutritional value. I’ve messed this up before too!
- Underseasoning. Soups need a generous hand with salt and pepper, especially when using low-sodium broth. Season in layers—a little at the beginning and then again at the end—to build a well-rounded flavor.
- Forgetting to remove the bay leaf. While it’s not a catastrophe, a bay leaf left in the soup can be a sharp, unpleasant surprise for someone. It’s a small step that makes a big difference in the final experience.
Expert Tips
- Tip: For a richer, deeper flavor, try roasting the sweet potato and butternut squash cubes in the oven at 400°F (200°C) for 25 minutes before adding them to the soup. This caramelizes their natural sugars and adds a wonderful complexity.
- Tip: If you prefer a creamier texture without adding dairy, use an immersion blender to partially puree about one-third of the soup right in the pot. It will thicken the broth beautifully while still leaving plenty of vegetable chunks.
- Tip: Make it a “clean out the fridge” soup! This recipe is incredibly forgiving. Got a zucchini, some mushrooms, or a lonely leek? Chop them up and toss them in. It’s a great way to reduce food waste.
- Tip: For a protein boost, add a cup of cooked lentils or shredded rotisserie chicken along with the beans. It’s an easy way to make the soup even more substantial and satisfying.
FAQs
Can I freeze this Harvest Vegetable Soup?
Absolutely! This soup freezes beautifully, which is one of its best features. Let it cool completely, then transfer it to airtight containers or freezer bags, leaving a little space for expansion. It will keep well for up to 3 months. To reheat, simply thaw it overnight in the fridge and warm it gently on the stove. You might need to add a splash of broth or water as it can thicken up a bit upon standing.
What other beans can I use?
You have plenty of options! Cannellini beans are my favorite for their creamy texture, but great northern beans, kidney beans, or even chickpeas would work wonderfully. Just make sure they are cooked or canned and rinsed well. The idea is to use a bean that will hold its shape and not disintegrate during the final simmer.
My soup is too thin. How can I thicken it?
If you prefer a thicker, stew-like consistency, you have a couple of easy fixes. You can mash some of the softened potatoes and squash against the side of the pot with your spoon—this will naturally thicken the broth. Alternatively, mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry and stir it into the simmering soup. It will thicken up in just a minute or two.
Can I make this soup in a slow cooker?
Yes, it adapts perfectly to a slow cooker. Simply sauté the onions, carrots, and celery on the stove first (this step is worth it for flavor), then transfer everything except the kale and beans to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the kale and beans during the last 30 minutes of cooking.
Is this soup gluten-free?
As written, this recipe is naturally gluten-free. The key is to double-check your vegetable broth, as some brands may use gluten-containing additives. As long as you use a certified gluten-free broth, you’re all set for a safe and delicious meal.
Harvest Vegetable Soup
Whip up a pot of this easy Harvest Vegetable Soup for a hearty, healthy weeknight dinner. Packed with seasonal veggies and rich flavor. Get the recipe now!
Ingredients
For the Ingredients
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2 tbsp olive oil
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1 large yellow onion (diced)
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3 cloves garlic (minced)
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2 large carrots (peeled and chopped)
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2 stalks celery (chopped)
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1 medium sweet potato (peeled and cubed)
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1 small butternut squash (peeled and cubed)
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1 parsnip (peeled and chopped)
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1 cup chopped kale (stems removed)
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1 can diced tomatoes (14.5 oz, undrained)
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1 can cannellini beans (15 oz, rinsed and drained)
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8 cups vegetable broth
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2 tsp dried thyme
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1 tsp smoked paprika
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1 bay leaf
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to taste salt and freshly ground black pepper
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for garnish fresh parsley (chopped)
Instructions
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Start by heating the olive oil in your large stockpot or Dutch oven over medium heat. Once the oil shimmers, add the diced onion, carrots, and celery. You’ll want to cook these, stirring occasionally, for about 8-10 minutes until the onion is translucent and the carrots have begun to soften.01
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Add the minced garlic to the pot and cook for just one more minute, until it becomes fragrant.02
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Stir in the cubed sweet potato, butternut squash, and chopped parsnip. Cook for another 5 minutes, allowing them to get a little heat and start absorbing the flavors in the pot.03
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Pour in the entire can of diced tomatoes with their juices, followed by the vegetable broth. Add the dried thyme, smoked paprika, and the single bay leaf. Give everything a good stir, scraping the bottom of the pot to lift any of those delicious browned bits.04
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Bring the soup to a lively boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently. Let it bubble away for 20-25 minutes, or until the sweet potato and squash cubes are tender when pierced with a fork.05
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Once the root vegetables are soft, stir in the rinsed cannellini beans and the chopped kale. Let the soup cook for another 5-7 minutes, just until the kale is tender and the beans are heated through.06
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Remove the bay leaf. Season generously with salt and freshly ground black pepper. Ladle the soup into bowls, garnish with a sprinkle of fresh parsley, and serve immediately.07
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