Fall Harvest Veggie Soup

Fall Harvest Veggie Soup
1-1/2 cups
25 Min

As the weather cools off, we want something a little warmer on the dinner table. Our Fall Harvest Veggie Soup warms you from the inside out, and brings a comforting feeling for the whole family. It's chock-full of veggies and packed full of so much flavor, everyone will ask for seconds! This vegetable soup recipe is the perfect way to bring in fall!

What You'll Need

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 cup sliced carrots
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup water
  • 1 sweet potato, peeled and cut into 1/2-inch cubes
  • 4 cups coarsely chopped cabbage
  • 2 tablespoons chopped fresh parsley
  • 2 cups fresh green beans, ends trimmed and cut in half
  • 1 teaspoon lemon juice
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt (optional)

What to Do

  1. In a soup pot, over medium-high heat, heat oil until hot. Saute onion, celery, carrots, and garlic 6 to 8 minutes or until tender. Add broth, water, and potato; bring to a boil. 
  2. Reduce heat to low and simmer 10 minutes. Add remaining ingredients and cook 15 to 20 minutes or until vegetables are tender.

Test Kitchen Tip

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 100
  • Calories from Fat 28
  • Total Fat 3.2g 5 %
  • Saturated Fat 0.4g 2 %
  • Trans Fat 0.0g 0 %
  • Protein 3.0g 6 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.0mg 0 %
  • Sodium 442mg 18 %
  • Total Carbohydrates 19g 6 %
  • Dietary Fiber 4.1g 17 %
  • Sugars 8.4g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I am not allowed to eat fresh greens because of health issues. Could I put canned ones in when the soup is done? I know they're not as tasty, but you gotta do what you gotta do.

Hello! Yes, you can replace fresh vegetables with canned ones at the end of the cooking soup time. Hope this was helpful!


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