Rustic Vegetable Harvest Soup

A cozy bowl of Rustic Vegetable Harvest Soup is the kind of simple, warming meal that brings the whole season together. It’s full of tender fall vegetables, soft herbs, and a hearty broth that tastes like it simmered all afternoon, even though it comes together quickly. Serve it with warm bread and you’ve got the perfect crisp-weather dinner.

Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cups diced butternut squash
• 2 cups diced potatoes
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 6 cups vegetable broth
• 1 cup canned diced tomatoes
• 1 cup chopped kale
• Salt and pepper to taste

Instructions

1. Warm olive oil in a large pot over medium heat, then sauté onion, carrots, and celery until soft.
2. Stir in butternut squash, potatoes, garlic, thyme, and rosemary. Cook 2-3 minutes.
3. Pour in vegetable broth and diced tomatoes, then bring to a simmer.
4. Cover and cook 20-25 minutes until all vegetables are tender.
5. Add kale and simmer 3-4 more minutes.
6. Season with salt and pepper and adjust flavors to taste.

Tip

For a slightly thicker texture, mash a few potatoes directly in the pot before serving.

A warm, simple soup like this deserves a spot on your fall meal board, pin it to save for cozy nights ahead.

Rustic Vegetable Harvest Soup

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• Author: Laura HRecipes
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

A cozy fall soup loaded with tender vegetables and warming herbs.

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Ingredients

Scale 1x2x3x

2 tbsp olive oil

1 small yellow onion, diced

2 carrots, sliced

2 celery stalks, sliced

2 cups diced butternut squash

2 cups diced potatoes

3 cloves garlic, minced

1 tsp dried thyme

1 tsp dried rosemary

6 cups vegetable broth

1 cup canned diced tomatoes

1 cup chopped kale

Salt and pepper to taste

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Instructions

1. Warm olive oil in a large pot over medium heat, then sauté onion, carrots, and celery until soft.

2. Stir in butternut squash, potatoes, garlic, thyme, and rosemary. Cook 2-3 minutes.

3. Pour in vegetable broth and diced tomatoes, then bring to a simmer.

4. Cover and cook 20-25 minutes until all vegetables are tender.

5. Add kale and simmer 3-4 more minutes.

6. Season with salt and pepper and adjust flavors to taste.

Notes

For thicker texture, mash a few potatoes directly in the pot before serving.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American