Harvest Veggie Soup

Harvest Veggie Soup filled with all my favorite fall vegetables! This delicious soup is loaded with Butternut Squash, Kale, Carrots, Leaks, Green Beans, Celery and Garlic. The base is Chicken Broth and Diced tomatoes with some Parsley and Thyme for flavor.

Exciting News! I am 23 weeks pregnant this week and while I am happy to FINALLY be able to eat veggies again. For the last few months, I have had 2 major food aversions veggies and chicken. I think I tried to force myself to eat them a little too much early in my pregnancy. While I can eat some roasted veggies I am still struggling, nothing is appealing AT ALL. Now that Fall is here I am craving all the soups, so I figured I would try a veggie soup, AND I am in love with it (so are my boys). I can't see getting tired of this delicious veggie soup anytime soon... WIN. Gotta feed this baby girl ALL the healthy things and get my diet back on track. For a while my diet consisted of variations of toast with the occasional Pizza and Mac & Cheese!

How to make Harvest Veggie Soup:

This recipe is for the Stove Top but can be adapted for the Crock Pot or InstaPot. I wanted an easy soup that I could allow to simmer and easily add the veggies as needed without having to re-pressurize or cook all day. Start by heating Olive (or Avocado) Oil over med-low heat in the Dutch Oven/Soup Pot while you chop the Onions, Leaks, Carrots, and Celery. Once chopped add these ingredients to the pot and simmer for 15 minutes, stirring occasionally. While simmering mince the garlic and chop the Kale. I use frozen green beans and pre-cut Butternut Squash because I hate cutting it up the squash, and it is so much easier.

After 15 minutes add the minced garlic and simmer for two minutes. Once your veggies are sauté, add the green beans, 1 can of diced tomatoes (juice and tomato), spices, and 4 cups of chicken broth. You can easily substitute Bone Broth for the Chicken Broth. Bring it to a low boil, reduce the heat to low, and cover, allowing it to simmer for 30 minutes. Next, I add the butternut squash and kale, then simmer for another 30 minutes. Then your Harvest Veggie Soup is done!

If in a hurry you can reduce 15 minutes before adding the Butternut Squash (the first 30 minutes). OR you can let it simmer longer, I would wait to add the Butternut Squash and Kale so they do not get too soggy. However, you cook it I hope you enjoy my delicious Harvest Veggie Soup as much as we do!!

Recipe

Harvest Veggie Soup {Whole30, Paleo, Keto, Gluten Free and Delicious!}

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Harvest Veggie Soup made with all my favorite fall vegetables Butternut Squash, Kale, Carrots, Leaks & Green Beans. 

• Total Time: 1 hour 25 minutes
• Yield: 6 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons Olive/Avocado Oil
• 1 cup Sliced Carrots
• ¾ cup Diced Sweet Onion
• ½ cup Diced Celery
• ¼ cup finely Chopped Leaks
• 2 cloves Minced Garlic
• 4 cups Chicken Broth
• 1 can Diced Tomatoes
• 1 cup Frozen Green Beans
• 1 teaspoon Parsley
• ½ teaspoon Paprika
• ½ teaspoon Sea Salt
• ¼ teaspoon Dried Thyme
• ¼ teaspoon Black Pepper

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Instructions

1. Heat Olive/Avocado Oil over med-low heat in the Dutch Oven while I chopped Onions, Leaks, Carrots and Celery. Next, simmering for 15 minutes, stirring occasionally
2. While simmering minced garlic and chop your Kale. (I used frozen green beans because it is easier and pre-cut Butternut Squash if using fresh chop now)
3. After 15 minutes add the minced garlic and simmered for two minutes
4. Add the green beans, can of diced tomatoes (juice and tomato), parsley, thyme, paprika, sea salt, pepper and 4 cups of chicken broth
5. Bring to a low boil, reduced the heat to low and covered allowing to simmer for 30 minutes
6. Add the butternut squash and kale, simmering for 30 minutes
7. ENJOY!!

• Author: Meghan Whitmore {A Twisted Plate}
• Prep Time: 10 minutes
• Cook Time: 1 hour 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Nutrition

• Serving Size: 6
• Calories: 103
• Sugar: 2.9 g
• Sodium: 309.4 g
• Fat: 4.6 g
• Saturated Fat: 0.7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 6.3 g
• Fiber: 1.6 g
• Protein: 4.4 g
• Cholesterol: 7.3 mg