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
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.
Ingredients Needed:
- Olive oil
- Garlic
- Onion
- Celery
- Parsnips
- Carrots
- Sweet potatoes
- Sweet peppers
- Diced tomatoes
- Garbanzo beans
- Spinach
- Vegetable broth + water
- Seasonings
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.
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.
How to Make Vegetable Soup:
- 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.Â
- Pour the vegetable broth and water over the vegetables. Stir in the bay leaves, seasoning, salt and pepper.Â
- 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.Â
- Taste and re-season as desired. Serve hot.
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.
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.
Time for another bowl! The savory tomato and vegetable broth with peppers, parsnips, sweet potatoes and carrots... mmmm. So hearty and filling - this will be your new favorite vegetable soup recipe.
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Fall Harvest Homemade Vegetable Soup
Ingredients
- 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
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
Instructions
- 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.
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.
Teri says
I bet it will be great with the chicken, let me know how it turns out.
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...
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!!