Harvest Delight Vegetable Soup

A hearty and comforting vegetable soup filled with fresh seasonal produce, perfect for a cozy family dinner or meal prep throughout the week.

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 6

Ingredients

2 tbsp olive oil

1 large onion, diced

2 cloves garlic, minced

3 carrots, sliced

2 stalks celery, sliced

2 cups butternut squash, diced

1 zucchini, diced

1 can (14.5 oz) diced tomatoes

4 cups vegetable broth

1 tsp dried thyme

1 tsp dried basil

1/2 tsp black pepper

1/4 tsp salt

2 cups kale, chopped

1 cup corn kernels

1 tbsp lemon juice

1/4 cup fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until onions are translucent.

2. Stir in carrots, celery, and butternut squash. Cook for about 5 minutes, stirring occasionally.

3. Add zucchini, diced tomatoes with their juice, vegetable broth, thyme, basil, black pepper, and salt. Bring to a boil.

4. Reduce heat and let simmer for 25 minutes, or until vegetables are tender.

5. Stir in kale and corn kernels, cook for another 5 minutes.

6. Remove from heat, add lemon juice and fresh parsley. Stir well before serving.

Storage

Store cooled soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Reheating

Reheat on the stove over medium heat, stirring occasionally, until warmed through. Alternatively, microwave on high in a microwave-safe dish for 2-3 minutes, stirring halfway.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.