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RECIPE
14 INGREDIENTS 5 STEPS 30min

Fall Harvest Vegetable Soup

4.4
5 Ratings
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.
Fall Harvest Vegetable Soup Recipe | SideChef
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.
Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
https://www.joyoushealth.com/
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Joy McCarthy is the Founder of Joyous Health, a Certified Holistic Nutritionist and best-selling author.
https://www.joyoushealth.com/
30min
Total Time
$1.63
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1 Tbsp
Extra-Virgin Olive Oil
1
Large Onion , chopped
3 cups
2
Medium Carrots , chopped
4 cups
Chicken Stock
or Vegetable Stock
2 stalks
Celery , chopped
1
Zucchini , chopped
1 can
(796 mL)
Diced Tomatoes
1/2 tsp
2 cloves
Garlic , chopped
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
163
FAT
4.5 g
PROTEIN
6.9 g
CARBS
24.4 g

Cooking Instructions

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Step 1
In a large soup pot, heat Extra-Virgin Olive Oil (1 Tbsp) on medium and add Onion (1) . Saute for 2 minutes, then add Butternut Squash (3 cups) and Carrots (2) .
Step 2
Saute for 5 more minutes, than add Chicken Stock (4 cups) , Celery (2 stalks) , Zucchini (1) , and Diced Tomatoes (1 can) . Give a stir.
Step 3
Then add the Bay Leaf (1) , Dried Parsley (1 tsp) , Dried Basil (1 tsp) and Dried Oregano (1/2 tsp) .
Step 4
Lastly, add the Garlic (2 cloves) and Sea Salt (1/2 tsp) . 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.

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Nutrition Per Serving
Calories
163
% Daily Value*
Fat
4.5 g
6%
Saturated Fat
0.9 g
4%
Trans Fat
0.0 g
--
Cholesterol
4.8 mg
2%
Carbohydrates
24.4 g
9%
Fiber
4.1 g
15%
Sugars
10.0 g
--
Protein
6.9 g
14%
Sodium
413.6 mg
18%
Vitamin D
--
--
Calcium
95.6 mg
7%
Iron
2.1 mg
12%
Potassium
862.3 mg
18%
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