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Harvest Veggie Soup

  • Author: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free


  • 2 tablespoons Olive/Avocado Oil
  • 1 cup Sliced Carrots
  • 3/4 cup Diced Sweet Onion
  • 1/2 cup Diced Celery
  • 1/4 cup finely Chopped Leaks
  • 2 cloves Minced Garlic
  • 4 cups Chicken Broth
  • 1 can Diced Tomatoes
  • 1 cup Frozen Green Beans
  • 1 teaspoon Parsley
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon ┬áSea Salt
  • 1/4 teaspoon Dried Thyme
  • 1/4 teaspoon Black Pepper


  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 more minutes
  7. ENJOY your Harvest Veggie Soup!
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: Vegetable Soup, Veggie Soup, Butternut Squash, Green Beans, Soup, Fall Soup, Kale, Leaks, Dinner, Stovetop

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