Fall Harvest Vegetable Soup

00:30:00

What makes this soup so wonderful is the variety of veggies and herbs that I always have in my kitchen (you probably have them too). All the flavors together combined with a really good quality stock made for a wonderful soup.

Tags VIEW MORE TAGS
Ingredients
- Serves 6 +
ADD TO SHOPPING LIST
1 tablespoon Extra-Virgin Olive Oil
1 chopped Large Onion
4 cup Chicken Stock
1 can (796 milliliter) Canned Diced Tomatoes
1 Bay Leaf
1 teaspoon Dried Parsley
1 teaspoon Dried Basil
1/2 teaspoon Dried Oregano
1/2 teaspoon Sea Salt
Directions HIDE IMAGES
STEP 1
In a large soup pot, heat Extra-Virgin Olive Oil (1 tablespoon) on medium and add Onion (1). Saute for 2 minutes, then add Butternut Squash (3 cup) and Carrot (2).
STEP 2
Saute for 5 more minutes, than add Chicken Stock (4 cup), Celery (2 stalk), Zucchini (1), and Canned Diced Tomatoes (1 can). Give a stir.
STEP 3
Then add the Bay Leaf (1), Dried Parsley (1 teaspoon), Dried Basil (1 teaspoon) and Dried Oregano (1/2 teaspoon).
STEP 4
Lastly, add the Garlic (2 clove) and Sea Salt (1/2 teaspoon). Give a stir. Bring to a soft boil then reduce to a simmer for 15 to 20 minutes.
STEP 5
Scoop to a bowl and enjoy immediately. To store, let the soup completely cool before transferring to a mason jar. Freeze for up to 3 months or refrigerate up to one week.
Share Your Tips
You May Also Like
GET THE SIDECHEF APP
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT