Oh, the smells of fall! Is there anything better than walking into a kitchen filled with warm, comforting aromas? For me, it’s all about those cozy spices and hearty veggies simmering away. And that’s exactly what you get with this Fall Harvest Vegetable Soup Recipe. Trust me, it’s like autumn in a bowl!
I don’t know about you, but weeknights are *crazy* at my house. That’s why I’m obsessed with One Pot Healthy Dinner Recipes. This Fall Harvest Vegetable Soup Recipe is a *lifesaver*. Seriously, less mess and a dinner that’s actually good for you? Sign me up!
Growing up, my mom always made a big pot of vegetable soup when the leaves started to turn. It was like a warm hug on a chilly day. I’ve tweaked her recipe over the years, and this version is my absolute favorite. It’s packed with seasonal goodness, and honestly, it just *feels* like fall. So grab your favorite pot, and let’s get cooking!
Why You’ll Love This Fall Harvest Vegetable Soup Recipe
Okay, so why *this* soup? Let me tell you, it’s a game changer. You’ll love it because it’s:
- Easy one-pot cleanup (yes!)
- Packed with nutrients (hello, veggies!)
- Totally customizable (make it your own!)
- Perfect for meal prep (winning at lunch!)
- Warm and comforting (the best feeling!)
One-Pot Simplicity
Seriously, who wants to do dishes? This is one of those One Pot Healthy Dinner Recipes, so less scrubbing and more relaxing. Boom!
A Healthy and Delicious Dinner Recipe
It’s not just easy, it’s good for you! Tons of vitamins, fiber, and flavor. What’s not to love about this healthy dinner recipe?
Fall Harvest Vegetable Soup Recipe Ingredients
Alright, let’s talk about what you’ll need for this amazing Fall Harvest Vegetable Soup Recipe! Don’t worry, it’s all pretty simple stuff. Here’s the lineup:
- 1 tbsp olive oil (for sautéing, duh!)
- 1 onion, chopped (yellow or white, your call!)
- 2 carrots, chopped (adds that sweetness!)
- 2 celery stalks, chopped (gotta have that base!)
- 4 cloves garlic, minced (don’t skimp on the garlic!)
- 1 butternut squash, peeled, seeded, and cubed (the star of the show!)
- 4 cups vegetable broth (low sodium is my go-to)
- 1 (14.5 oz) can diced tomatoes, undrained (yep, juice and all!)
- 1 tsp dried thyme (earthy and amazing)
- 1/2 tsp dried rosemary (a little goes a long way!)
- Salt and pepper to taste (seasoning is key!)
- Optional: chopped kale or spinach (for extra greens!)
How to Make This Fall Harvest Vegetable Soup Recipe: Step-by-Step Instructions
Okay, ready to get cooking? Don’t sweat it; this Fall Harvest Vegetable Soup Recipe is super easy. Just follow these steps, and you’ll be enjoying a bowl of cozy goodness in no time!
- First, grab a large pot and heat up that olive oil over medium heat. You’ll know it’s ready when it shimmers a bit.
- Next, toss in the chopped onion, carrots, and celery. Sauté them until they start to soften – about 5 minutes. Your kitchen should be smelling amazing right about now!
- Add the minced garlic and cook for just another minute. Careful, garlic burns easily, so keep it moving!
- Now, stir in the cubed butternut squash, vegetable broth, diced tomatoes (juice and all!), dried thyme, and dried rosemary. Give it all a good stir to combine.
- Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the squash is nice and tender. You should be able to easily pierce it with a fork.
- Finally, season with salt and pepper to taste. Don’t be afraid to get generous! And if you’re using kale or spinach, stir it in during the last few minutes of cooking until it wilts.
That’s it! Seriously, how easy was that? Now, grab a bowl and enjoy your delicious and healthy Fall Harvest Vegetable Soup!
Tips for the Best One Pot Healthy Dinner Recipes: Fall Harvest Vegetable Soup Recipe
Want to take this Fall Harvest Vegetable Soup Recipe from good to *amazing*? Here are a few of my favorite tips! First, don’t overcook the squash – mushy squash is a no-go! Also, taste as you go and adjust those seasonings to your liking. If you’ve got fresh herbs on hand, definitely use them! They add such a bright flavor. And hey, if you’re feeling fancy, blend a little bit of the soup for a creamier texture. So good!
Variations for Your Fall Harvest Vegetable Soup Recipe
Okay, so you’ve made the basic soup – awesome! But the real fun starts when you start playing around with it. Wanna mix it up? Add some diced potatoes or sweet potatoes for extra heartiness. Trust me, it’s delicious! You could also swap out the herbs – sage or oregano would be fantastic. And if you want a little protein, throw in some chickpeas or lentils. Oh, and don’t forget toppings! Croutons or a sprinkle of parmesan? Yes, please!
Serving Suggestions for This One Pot Healthy Dinner Recipes
Okay, so you’ve got a steaming bowl of this amazing Fall Harvest Vegetable Soup Recipe – what do you serve with it? Well, my go-to is always a hunk of crusty bread for dipping. So good! Or, how about a grilled cheese sandwich? Perfect for dunking! A simple side salad is always a winner, too, for a lighter meal. Yum!
Storing and Reheating Your Fall Harvest Vegetable Soup Recipe
Got leftovers? Lucky you! This Fall Harvest Vegetable Soup Recipe is even better the next day. Just pop it in an airtight container and stash it in the fridge for up to 3 days. When you’re ready to eat, reheat it on the stovetop or in the microwave. Easy peasy!
Nutritional Information for Fall Harvest Vegetable Soup Recipe
Alright, let’s talk about the good stuff – what’s *in* this amazing Fall Harvest Vegetable Soup Recipe! Now, keep in mind, this is just an estimate. The exact nutrition info will depend on the specific ingredients you use (brands, sizes, etc.). I’m not a nutritionist, so don’t take this as gospel, okay?
But roughly speaking, a serving (about 1.5 cups) packs a pretty impressive punch! You’re looking at around 150 calories, a good dose of fiber (about 5g!), and a decent amount of protein (around 4g). Plus, it’s loaded with vitamins from all those veggies! Not too shabby for a One Pot Healthy Dinner Recipe, right?
Just a heads-up: sodium levels can vary a lot depending on the broth you use, so check those labels! And if you’re watching your sugar, be mindful of the natural sugars in the squash and tomatoes. But overall, this soup is a winner in my book! It’s tasty, filling, and good for you. What more could you ask for?
Fall Harvest Vegetable Soup Recipe: Frequently Asked Questions
Got questions about this Fall Harvest Vegetable Soup Recipe? I’ve got answers! Here are a few of the most common things people ask me. Hopefully, this clears things up!
Can I freeze this Fall Harvest Vegetable Soup Recipe?
Yep, absolutely! Just let it cool completely, then pop it into freezer-safe containers. It’ll keep for a good 2-3 months. Talk about easy meal prep!
Is this One Pot Healthy Dinner Recipes suitable for vegans?
You betcha! This recipe is already vegan-friendly. Just double-check that your vegetable broth is vegan, too. Easy peasy!
What other vegetables can I add to this Fall Harvest Vegetable Soup Recipe?
Ooh, the possibilities! Diced potatoes or parsnips would be amazing. Green beans or even some canned beans like kidney or cannellini would work great, too. Get creative!
Enjoy this One Pot Healthy Dinner Recipes: Leave a Review
Loved this Fall Harvest Vegetable Soup Recipe? I hope so! Leave a comment below and let me know what you think. And hey, a star rating would make my day!
Print
Fall Harvest Soup: Shed 1 Pound With This Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Enjoy a hearty and healthy fall harvest vegetable soup. This one-pot recipe is perfect for a comforting dinner.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 butternut squash, peeled, seeded, and cubed
- 4 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- Optional: chopped kale or spinach
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Stir in butternut squash, vegetable broth, diced tomatoes, thyme, and rosemary.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until squash is tender.
- Season with salt and pepper to taste.
- If desired, stir in chopped kale or spinach during the last few minutes of cooking.
Notes
- Adjust the amount of spices to your preference.
- Add other vegetables like potatoes, sweet potatoes, or parsnips.
- For a thicker soup, blend a portion of it before serving.
Nutrition
- Serving Size: 1.5 cups
- Calories: 150
- Sugar: 8g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
