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Healthy Fall Vegetable Soup

A hearty and nutritious fall soup packed with seasonal vegetables, herbs, and flavor, perfect for cozy meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Lunch, Soup
Cuisine: American, Healthy
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 2 medium carrots sliced
  • 2 stalks celery sliced
  • 1 small butternut squash peeled and cubed
  • 1 red bell pepper diced
  • 1 zucchini diced
  • 1 cup green beans trimmed and cut
  • 1 can diced tomatoes 14 oz, with juice
  • 4 cups vegetable broth low sodium
  • 2 cups water
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp smoked paprika optional
  • to taste salt and pepper
  • 2 cups kale or spinach chopped
  • Optional garnish parsley, Parmesan, or olive oil

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Wooden spoon

Method
 

  1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic 3–5 minutes until translucent.
  2. Add carrots, celery, and butternut squash. Cook 5–7 minutes, stirring occasionally.
  3. Add red bell pepper, zucchini, green beans, diced tomatoes, vegetable broth, and water. Stir well.
  4. Season with thyme, rosemary, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat.
  5. Cover and simmer 20–25 minutes until vegetables are tender.
  6. Stir in kale or spinach. Cook 5 more minutes until greens are wilted.
  7. Taste and adjust seasoning. Serve hot, garnished as desired.

Notes

Substitute seasonal vegetables as desired. Blend partially for a creamy texture without cream.