Harvest Vegetable Soup
Welcome to comfort in a bowl with our Harvest Vegetable Soup! Packed with vibrant, seasonal veggies and a hint of lemon, this soup is a delightful way to celebrate autumn's bounty. It's simple, hearty, and perfect for any chilly evening.
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Ingredients for Harvest Vegetable Soup
Olive oil is our base fat here, providing a smooth, fruity foundation for sautéing the onions and garlic. It also adds a touch of richness without overpowering the vegetables.
Onion and garlic are the aromatic backbone of this soup, offering depth and a gentle pungency that enhances the overall flavor.
Carrots and celery bring a classic mirepoix element, adding sweetness and subtle bitterness that balance the soup's flavors.
With zucchini and red bell pepper, you're adding a layer of texture and a pop of color, making each bite visually appealing and delightfully varied.
Green beans introduce a crisp, earthy note that complements the other veggies beautifully.
A can of diced tomatoes adds acidity and a slight sweetness, creating a rich, flavorful base for the broth.
Vegetable broth is the heart of our soup, providing depth and a savory backdrop for the vegetables.
A sprinkle of dried thyme and dried basil infuses the soup with earthy, aromatic notes that feel like a warm hug.
Kale adds a nutritious punch and a slightly bitter edge, which mellows out as it cooks.
A splash of lemon juice at the end brightens everything up, tying all the flavors together with a refreshing zing.
Harvest Vegetable Soup Tips & Tricks
- For a heartier soup, add a can of drained and rinsed beans, like cannellini or chickpeas.
- If you prefer a spicier kick, throw in a pinch of red pepper flakes with the herbs.
- Use fresh herbs if you have them on hand — they really make the flavors pop.
Serving Ideas for Harvest Vegetable Soup
This soup is delightful on its own but pairs wonderfully with a slice of crusty bread or a warm, buttery biscuit. If you're feeling indulgent, a sprinkle of freshly grated Parmesan cheese on top would be divine.
Frequently Asked Questions
- Can I freeze this soup?
- Yes, it freezes beautifully! Just let it cool completely before transferring it to airtight containers.
- What can I use instead of kale?
- Spinach or Swiss chard are great substitutes if kale isn't your thing.
- How long will leftovers keep?
- Stored in the fridge, this soup will stay fresh for up to 5 days.
Harvest Vegetable Soup Recipe Walkthrough
Start by heating the olive oil in a large pot over medium heat. Once it's shimmering, toss in the onion and garlic. Stir them around for a few minutes until the onion turns translucent and fills your kitchen with a mouthwatering aroma.
Add the carrots and celery next. Let them cook for about 5 minutes. You want them to start softening up but still hold their shape.
Now, in go your zucchini, red bell pepper, and green beans. Sauté these for another 3 minutes, just until they start to soften and their colors pop.
Pour in the diced tomatoes with their juices and the vegetable broth. Give everything a good stir, then season with dried thyme, dried basil, and a pinch of salt and pepper. Bring it all to a boil.
Once boiling, reduce the heat to a simmer and let it bubble away gently for about 20 minutes. This gives the flavors time to meld beautifully.
Finally, stir in the kale and cook for another 5 minutes until it's wilted and tender. Finish with a splash of lemon juice, give it a final taste, and adjust the seasoning if needed.
Why This Harvest Vegetable Soup Works
- Loaded with fresh, seasonal vegetables
- Quick and easy to prepare — ready in under an hour
- Perfectly customizable to suit your taste
- Light yet satisfying — ideal for a cozy meal
- Vegan-friendly and nutritious
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper to taste
- 2 cups kale, chopped
- 1 tbsp lemon juice
Step-by-step Instructions
- 1. Heat olive oil in a large pot over medium heat.
- 2. Add chopped onion and minced garlic, sauté until the onion becomes translucent.
- 3. Stir in sliced carrots and celery, cooking for about 5 minutes until they begin to soften.
- 4. Add diced zucchini, red bell pepper, and green beans, sauté for another 3 minutes.
- 5. Pour in the diced tomatoes and vegetable broth, then season with dried thyme, dried basil, salt, and pepper.
- 6. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes.
- 7. Stir in chopped kale and cook for an additional 5 minutes until the kale is wilted.
- 8. Finish by adding lemon juice, stir well and adjust seasoning if necessary.
- 9. Serve hot and enjoy!