Fall Harvest Homemade Vegetable Soup

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When you hear the word “fall”, what is the first food you think of? For me, it is always soup! There is a crisp-chill in the air that makes me want to enjoy a hot bowl of comforting vegetable soup. This recipe is just the thing to use up the seasonal vegetables of fall in a hearty and savory soup. Read more about our Fall Harvest Homemade Vegetable Soup.

Fall Harvest Homemade Vegetable Soup | Buy This Cook That Savor the flavor of fall vegetables in a hearty homemade vegetable soup.

Fall Harvest Homemade Vegetable Soup

Fall is my favorite and I consider it to be the perfect time of year. The weather is cooler but there are still fresh, seasonal vegetables available. One of my favorite fall meals is a Fall Harvest Vegetable soup made from wholesome and hearty veggies.

This recipe is loaded with colorful peppers, earthy parsnips, fresh carrots, sweet potatoes, garlic and more for a savory and hearty fall soup that is perfect for chilly fall nights. It is also vegetarian if you are looking for a meat-free meal option.

A box full of vegetables, including fresh parsnips, carrots, sweet peppers, onion, garlic and sweet potatoes

Fall is also the time to take advantage of the season’s bounty by freezing and storing the abundance of fall vegetables by using your FoodSaver® FM3941 Vacuum Sealing System from Costco. With a Costco membership, you can save big in the month of November.

You can do so much with a vacuum sealer, and I love mine. Did you know FoodSaver® is the number 1 Vacuum Sealing solution in the US? There’s a reason! You can use it to store foods cost effectively, allowing you to save money on your food expense. (Plus you waste less food.)

There is also a handy “Marinate” feature on the FoodSaver® FM3941. By taking all of the air out, you can ensure your meat will be cooked evenly throughout.

You can find the FoodSaver® FM3941 system in the kitchen appliances aisle at your local Costco.

Use your FoodSaver® to store your veggies for the winter.

What you’ll need to make Fall Harvest Homemade Vegetable Soup:

This homemade vegetable soup is packed with wholesome and colorful vegetables. Not only is this recipe easy to make, it is also beautiful to serve.

Get the complete ingredient list and instructions in the recipe at the bottom of this post, but here’s what you’ll need to get started:

  1. Olive oil
  2. Garlic
  3. Onion
  4. Celery
  5. Parsnips
  6. Carrots
  7. Sweet potatoes
  8. Sweet peppers
  9. Diced tomatoes
  10. Garbanzo beans
  11. Spinach
  12. Vegetable broth + water
  13. Seasonings

A large soup pot full of bright and colorful vegetables

You have to try our Foolproof French Onion Soup and our Broccoli Cheddar Soup

First, cook the prepared vegetables in olive oil. You want the flavors of the veggies to deepen by cooking in the oil until they are lightly browned but still firm. This gives your homemade vegetable soup a flavorful start.

Then, stir in the tomatoes, garbanzo beans, vegetable broth, water and seasonings. Bring to a boil, stirring frequently. Reduce heat to low, cover the soup with a lid, and slow-simmer for about 45 minutes. You can eat as soon as the parsnips and carrots are tender.

You can easily mix and match the vegetables based on what is seasonally priced where you live. I live in the South where we have a longer growing season, and peppers are still in season and an affordable ingredient for me well into fall. I decided to buy extra and freeze them. This saves money and these yummy peppers.

A collage of images demonstrating how to freeze peppers for long term storage using a FoodSaver®.

How to freeze sweet peppers using a FoodSaver®:

  1. Slice peppers and arrange the slices in a single layer on a paper lined baking sheet. (Wax, freezer or parchment paper works fine.)
  2. Freeze for about 30 minutes.
  3. Transfer the frozen peppers to a FoodSaver® bag.
  4. Vacuum and seal.
  5. Store in the freezer until ready to use.

Proper use of a FoodSaver® FM3941 keeps food fresh up to five times longer than ordinary storage methods like zipper bags, foil, plastic wrap and containers. FoodSaver® System includes vacuum seal bags, vacuum zipper bags and containers designed to work together with vacuum sealers for optimal performance.

I am in love with the built-in Fresh Handheld Sealer. This makes it easy for me to use a few peppers at a time, then zip to seal, remove the air, and toss the rest back in the freezer.  It also makes refrigerator preservation fast and easy in addition to keeping food fresh in the freezer with airtight vacuum seal bags and rolls.

Fall Harvest Homemade Vegetable Soup | Buy This Cook That

Doesn’t this Fall Harvest Homemade Vegetable Soup look like a bowl full of delicious? And it smells amazing while it is simmering on the stove. You can even make it in your slow cooker. Just cook on low until the veggies are tender.

A bowl of homemade vegetable soup with carrots, sweet potatoes, tomatoes, parsnips, celery and more.

This homemade vegetable soup is ideal for meal-prep, too. A cup of hot, comforting soup to go with your lunch makes your day better. I like to make a double batch of soup. Some for now, and some for later.

To perfectly freeze your soup using a FoodSaver® FM3941, first portion the soup into containers. Pop in the freezer until the soup has frozen solid.

preparing vegetable soup so that it can be frozen for long term storage

Remove the frozen soup and vacuum and seal. Perfect portions of soup that will keep so much longer than other methods. No frost burn, either. All you have to do is reheat and serve. Major time saver. Plus you get to savor flavors of the fall harvest months from now.

Frozen vegetable soup prepared for storage using a FoodSaver®.

Speaking of which…time for another bowl! This is so good. The savory tomato and vegetable broth with peppers, parsnips, sweet potatoes and carrots. So hearty and filling, this will be your new favorite vegetable soup recipe.

Fall Harvest Homemade Vegetable Soup | Buy This Cook That Savor the flavor of fall vegetables in a hearty homemade vegetable soup.

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4.25 from 24 votes

Fall Harvest Homemade Vegetable Soup

This savory soup is loaded with the harvest of fall. Carrots, parsnips, sweet potatoes and more make this homemade vegetable soup taste so good. 
Course Soup
Cuisine American
Keyword homemade vegetable soup
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12
Calories 174kcal
Author Buy This Cook That


  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 yellow onion diced
  • 3 celery stalks sliced
  • 3 carrots sliced
  • 3 parsnips sliced
  • 2 sweet potatoes peeled, cubed
  • 2 cups sweet peppers sliced, chopped
  • 28 ounces diced tomatoes undrained
  • 15 ounces garbanzo beans drained, rinsed
  • 1 cup spinach chopped
  • 4 cups vegetable broth
  • 4 - 6 cups water
  • 3 bay leaves
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper


  • Heat oil over medium-high heat in a large pot. Add garlic, onion, celery, carrots, parsnips, sweet potatoes and peppers. Cook and stir for 10 - 15 minutes, stirring frequently.
  • Stir in the undrained tomatoes. Add the garbanzo beans. 
  • Pour the vegetable broth and water over the vegetables. Stir in the bay leaves, seasoning, salt and pepper. 
  • Add the chopped spinach, stir and bring to a low boil. Reduce heat, cover, and simmer for 45 minutes or until the vegetables are tender. 
  • Taste and re-season as desired. Serve hot.


Serving: 1cup | Calories: 174kcal | Carbohydrates: 29g | Protein: 5g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 554mg | Potassium: 604mg | Fiber: 7g | Sugar: 9g | Vitamin A: 6930IU | Vitamin C: 48.3mg | Calcium: 78mg | Iron: 2.4mg


  1. Elaine Hempel says

    Love this soup. However, it took me at least an hour to peel and chop these vegetables, not 30 min. I will make it again, allow more time and add shredded chicken!. Yum.

  2. Lisa Cook says

    Our new favorite! What a tasty way to get a bunch of veggies in. I used frozen spinach and chopped it up finely in my food processor with the diced tomatoes and a few wrinkled cherry tomatoes. I had to simmer it longer because I added frozen spinach. Once the veggies were tender, I turned off the heat and stirred in a handful of bite-size pasta (uncooked) and replaced the lid. The pasta was ‘cooked’ by the hot soup and ready to eat 30 minutes later. My kids added hot sauce to their bowls, devoured a crusty baguette, and actually finished a fresh spinach & goat cheese salad. Fantastically flexible recipe! Next time, I think I’ll add some squash…

  3. Teri says

    Oh, I am loving your tweaks! And you are right, very flexible recipe based on what you have on hand, what you are in the mood for, and what is available. Thank you so much for taking the time to leave us a message and rating. Appreciate you!!

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