Hearty Harvest Vegetable Soup

Name: Hearty Harvest Vegetable Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 2 carrots, sliced; 2 stalks celery, diced; 1 large sweet potato, peeled and cubed; 1 zucchini, sliced; 1 bell pepper, chopped; 1 (14.5 oz) can diced tomatoes; 6 cups vegetable broth; 1 cup kale, chopped; 1 tbsp fresh thyme; 1 tsp ground cumin; 1/2 tsp smoked paprika; Salt and pepper to taste

🕒 Prep: 15 min

🔥 Cook: 35 min

🍽 Serves: 6

★★★★★

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Welcome to a comforting bowl of Hearty Harvest Vegetable Soup — a perfect companion for chilly evenings or anytime you crave a wholesome meal. Packed with vibrant veggies and warming spices, it’s a hug in a bowl.

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Ingredients for Hearty Harvest Vegetable Soup

The base of this soup starts with olive oil, which helps sauté and bring out the sweetness of the onion and garlic. Next, we have carrots and celery, adding a classic aromatic foundation. Sweet potato gives a hint of sweetness and heartiness, while zucchini lightens it up with its mild flavor. Bell pepper adds a slight crunch and sweetness. The can of diced tomatoes introduces a tangy and fresh element, blending beautifully with the vegetable broth to create a rich base. Kale adds a nutritious boost and a touch of earthiness. Finally, fresh thyme, ground cumin, and smoked paprika bring warmth and depth to the soup, with salt and pepper rounding out the flavors.

Tips & Tricks

For extra flavor, roast the sweet potato cubes before adding them to the soup.
Make sure to add the kale at the end to keep its vibrant color and nutrients intact.
Batch cook and freeze portions for easy meals later.

Serving Suggestions

This soup pairs beautifully with a slice of crusty bread or a warm baguette. For a heartier meal, serve it alongside a grilled cheese sandwich. A sprinkle of Parmesan cheese on top wouldn’t hurt either!

Frequently Asked Questions

Can I use other vegetables?: Absolutely! Feel free to swap in or add any vegetables you have on hand, like butternut squash or green beans.
Is this soup freezer-friendly?: Yes, it freezes well. Just be sure to let it cool completely before transferring it to airtight containers.

Hearty Harvest Vegetable Soup Recipe Walkthrough

Start by heating your olive oil in a large pot over medium heat. Once it’s shimmering, add the chopped onion and minced garlic. Stir them occasionally and let them cook until the onions turn translucent, filling your kitchen with that wonderful aroma.

Next, toss in the carrots, celery, sweet potato, zucchini, and bell pepper. Let them cook for about 5 to 7 minutes, stirring now and then, just until they start to soften. This helps build a strong vegetable base.

Add the diced tomatoes with their juices, then pour in the vegetable broth. Sprinkle in the fresh thyme, ground cumin, and smoked paprika. Stir everything together and bring it to a gentle boil.

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes. This is where the magic happens, as the flavors meld together and the vegetables become tender.

Stir in the kale in the last five minutes of cooking. It should wilt nicely into the soup. Finally, taste and adjust with salt and pepper as needed.

Why You'll Love This Recipe

Loaded with seasonal vegetables for maximum flavor.
Easy one-pot meal — minimal cleanup required!
Rich in nutrients and great for boosting your immune system.
Customizable to fit your taste or whatever you have on hand.

Ingredients

1 tbsp olive oil

1 large onion, chopped

3 cloves garlic, minced

2 carrots, sliced

2 stalks celery, diced

1 large sweet potato, peeled and cubed

1 zucchini, sliced

1 bell pepper, chopped

1 (14.5 oz) can diced tomatoes

6 cups vegetable broth

1 cup kale, chopped

1 tbsp fresh thyme

1 tsp ground cumin

1/2 tsp smoked paprika

Salt and pepper to taste

Step-by-step Instructions

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

2. Stir in carrots, celery, sweet potato, zucchini, and bell pepper, cook for 5-7 minutes until vegetables start to soften.

3. Add diced tomatoes, vegetable broth, thyme, cumin, and smoked paprika, bring to a boil.

4. Reduce heat, cover, and let simmer for 20-25 minutes or until vegetables are tender.