Hearty Autumn Vegetable Soup

Name: Hearty Autumn Vegetable Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 1 large onion, diced; 3 cloves garlic, minced; 3 carrots, sliced; 2 stalks celery, diced; 1 large sweet potato, peeled and cubed; 1 zucchini, sliced; 1 red bell pepper, chopped; 1 cup green beans, trimmed and halved; 1 (14 oz) can diced tomatoes; 6 cups vegetable broth; 2 tsp dried thyme; 2 tsp dried oregano; 1 bay leaf; Salt and pepper to taste; 1/4 cup fresh parsley, chopped

🕒 Prep: 20 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

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Welcome to the cozy world of Hearty Autumn Vegetable Soup! This recipe captures the essence of fall with a medley of vibrant vegetables, warming spices, and rich flavors that make it a perfect meal for those crisp autumn days. It’s not just comforting—it's a bowl full of seasonal goodness.

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Ingredients for Hearty Autumn Vegetable Soup

Olive oil is the base for sautéing, adding a subtle richness to the soup. Onion and garlic provide a savory depth, forming the aromatic foundation. Carrots and celery bring a classic mirepoix sweetness and crunch. The sweet potato adds a hint of natural sweetness and heartiness, making the soup more filling. Zucchini and red bell pepper contribute mild, fresh flavors and vibrant colors. Green beans add a satisfying texture and a touch of earthiness. Diced tomatoes introduce a tangy richness that ties the flavors together. Vegetable broth forms the liquid base, infusing every element with savory goodness. Thyme and oregano lend an herbal fragrance, while the bay leaf adds a subtle depth. Finally, parsley brings a fresh, bright finish.

Tips & Tricks

For a richer flavor, roast the vegetables before adding them to the soup.
Consider using a hand blender for a creamier texture, blending half the soup and leaving the rest chunky.
Save time by prepping vegetables in advance or using pre-chopped veggies from your grocery store.
Try adding a splash of vinegar or lemon juice at the end to brighten the flavor.

Serving Suggestions

Pair this hearty soup with a crusty whole grain bread or a warm, flaky biscuit to soak up every drop. For a complete meal, serve alongside a simple green salad with a light vinaigrette. A sprinkle of grated parmesan or a dollop of sour cream can add a delightful finishing touch.

Frequently Asked Questions

Can I freeze this soup?: Yes, this soup freezes well. Cool completely, then store in airtight containers for up to three months.
Can I use fresh herbs instead of dried?: Absolutely! Use about three times the amount of fresh herbs in place of dried for the best flavor.
What if I don’t have a bay leaf?: No worries! The soup will still be delicious without it, but if you have a few peppercorns or a dash of soy sauce, they can add a similar depth.

Hearty Autumn Vegetable Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once shimmering, toss in the onion and garlic. Sauté them until the onions become translucent, releasing their sweet and savory aroma into your kitchen.

Next, stir in the carrots and celery, cooking them for about 5 minutes. This will help soften them slightly and meld their flavors with the onion and garlic.

Add the heartier vegetables: sweet potato, zucchini, bell pepper, and green beans. Stir everything together to ensure these vegetables get a light coating of oil and flavor.

Pour in the diced tomatoes and vegetable broth. Stir in the thyme, oregano, and bay leaf. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a gentle simmer.

Cover the pot and let the soup simmer for 25-30 minutes, or until the vegetables are tender to your liking. This simmering time allows all the flavors to meld beautifully.

Once done, remove the bay leaf. Taste and adjust the seasoning if necessary. Finally, stir in the fresh parsley just before serving for a burst of freshness.

Why You'll Love This Recipe

Loaded with nutrient-rich vegetables that are perfect for autumn.
Simple, no-fuss preparation that lets you enjoy more and stress less.
Warmth and comfort in every spoonful, making it ideal for chilly evenings.
Versatile and easily adjustable for dietary preferences.

Ingredients

2 tbsp olive oil

1 large onion, diced

3 cloves garlic, minced

3 carrots, sliced

2 stalks celery, diced

1 large sweet potato, peeled and cubed

1 zucchini, sliced

1 red bell pepper, chopped

1 cup green beans, trimmed and halved

1 (14 oz) can diced tomatoes

6 cups vegetable broth

2 tsp dried thyme

2 tsp dried oregano

1 bay leaf

Salt and pepper to taste

1/4 cup fresh parsley, chopped

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add onion and garlic, sauté until onions are translucent.

3. Stir in carrots and celery, cook for another 5 minutes.

4. Add sweet potato, zucchini, bell pepper, and green beans, mix well.

5. Pour in diced tomatoes and vegetable broth.

6. Add thyme, oregano, bay leaf, salt, and pepper.

7. Bring the mixture to a boil, then reduce heat to a simmer.

8. Cover and let simmer for 25-30 minutes, or until vegetables are tender.

9. Remove bay leaf, adjust seasoning if necessary.

10. Stir in fresh parsley before serving.

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