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To make Cozy Harvest Veggie Soup, you need: - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 3 carrots, diced - 2 stalks celery, diced - 1 small butternut squash, peeled and cubed - 1 medium sweet potato, peeled and diced - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 can (14 oz) diced tomatoes, with juices - 4 cups vegetable broth - 1 teaspoon dried thyme - 1 teaspoon ground cumin - 1 teaspoon paprika - Salt and pepper to taste - 2 cups kale, chopped - Fresh parsley for garnish Each of these ingredients adds a unique taste and texture. The onion and garlic create a great base. The squash and sweet potato add sweetness and creaminess. Fall brings many seasonal veggies. You can find fresh carrots, squash, and kale in your local market. Using fresh, seasonal ingredients boosts the flavor and nutrition of your soup. Seasonal produce often tastes better and is more nutritious. Plus, it supports local farmers. Want to make your soup even healthier? Consider adding: - 1 cup cooked lentils - 1 cup chickpeas - 1 cup quinoa These options add protein and fiber. You can also toss in some spinach or extra herbs for added freshness. Mixing in these add-ins can make your soup a meal on its own. They are easy to find and add great taste. {{ingredient_image_1}} Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook for about five minutes. You want it to turn soft and clear. Next, add the minced garlic and stir for one more minute. This step fills your kitchen with a lovely aroma. Now, it’s time to add the diced carrots, celery, butternut squash, and sweet potato. Cook these for about five to seven minutes. Stir often until they begin to soften. Then, toss in the green beans and the can of diced tomatoes, including their juices. This mix brings a lot of color and flavor to your soup. Pour in the vegetable broth and stir in dried thyme, ground cumin, and paprika. Don’t forget to add salt and pepper to taste. Bring your soup to a boil. Once it bubbles, lower the heat, cover, and let it simmer for 20 to 25 minutes. This step allows the vegetables to become tender. During the last five minutes, add the chopped kale. It should wilt and turn bright green. Taste your soup and adjust the seasonings if needed. Serve it hot, finished with fresh parsley on top. Enjoy every comforting spoonful! To get the best flavor, use fresh veggies. They add depth and brightness. Start with sautéing onion and garlic in olive oil. This builds a tasty base. Use good-quality vegetable broth for rich flavor. Don't rush the simmering time. Allow the veggies to soften and blend well. Add spices like thyme, cumin, and paprika. They bring warmth and aroma to your soup. One common mistake is not chopping veggies evenly. This can lead to uneven cooking. Avoid adding too much salt too early. Taste your soup before adding more. Remember, you can always add more later. Another mistake is not letting the soup simmer long enough. This step is key for melding the flavors. Lastly, don’t skip the kale! It adds nutrition and color. To make this soup well, you need a sturdy pot. A Dutch oven or large stockpot works great. Use a sharp knife for chopping veggies. A cutting board is also essential. A wooden spoon helps stir the soup. You might want a ladle for serving. A measuring cup will help with broth and spices. These tools will make your cooking easier and more fun. Pro Tips Prep Your Veggies in Advance: Chop and prep your vegetables a day ahead to save time on cooking day. Customize Your Greens: Feel free to substitute kale with spinach or Swiss chard based on availability or preference. Enhance Flavor with Fresh Herbs: Adding fresh herbs like thyme or parsley right before serving can elevate the soup's flavor. Storage Tips: This soup stores well in the fridge for up to 5 days and can be frozen for up to 3 months. Just reheat before serving! {{image_2}} You can change the flavor of your soup by using different herbs and spices. Instead of thyme, try rosemary or oregano. They add a nice twist. If you like heat, add a pinch of cayenne pepper. For a hint of sweetness, use a dash of cinnamon. Experiment with what you have at home. This way, you can make the soup your own. If you want a filling soup, add protein. You can include cooked chicken or turkey for a comforting meal. Beans are a great choice, too. Chickpeas or black beans work well. Just add one can when you add the tomatoes. This boosts the nutrition and makes your soup heartier. You can also stir in lentils for extra fiber. To keep the soup vegan, use vegetable broth like the recipe shows. For a gluten-free version, check the broth label. Most vegetable broths are gluten-free, but some might not be. You can add quinoa instead of any grains. This makes it gluten-free and adds protein. If you use more veggies, like zucchini or bell peppers, you keep it fresh and tasty. To keep your Cozy Harvest Veggie Soup fresh, store it in an airtight container. Let it cool to room temperature before sealing it. This helps avoid condensation, which can make the soup watery. Place the container in the fridge if you plan to eat it soon. It will stay good for about 3 to 4 days. Freezing is a great way to save your soup for later. Use freezer-safe containers or bags. Leave some space at the top, as the soup will expand when frozen. Label each container with the date. You can freeze the soup for up to 3 months. When you're ready to eat, just thaw it in the fridge overnight. When it’s time to enjoy your soup again, reheat it on the stove for the best taste. Pour the soup into a pot and heat over medium heat. Stir often and add a splash of water or broth if it seems too thick. You can also use the microwave, but keep an eye on it. Heat in short bursts and stir between each burst to ensure even heating. Yes, you can use fresh herbs! Fresh herbs add bright flavor. Use three times more fresh herbs than dried. For this soup, try fresh thyme or parsley. They enhance the taste and aroma. Some great side dishes include: - Crusty bread - Grilled cheese sandwiches - Simple salads - Roasted vegetables These sides complement the soup's flavors and add texture. Your cozy harvest veggie soup lasts about 4 to 5 days in the fridge. Store it in an airtight container. Make sure to let it cool before sealing. This helps keep it fresh and safe to eat. In this blog post, we explored how to make cozy harvest veggie soup. We examined vital ingredients, step-by-step instructions, and helpful tips. We also discussed fun variations to suit your taste. Remember, using fresh ingredients heightens flavor. Avoid common mistakes to make the best soup. Keep leftovers to enjoy later. This simple soup brings warmth and nutrition to your table. Enjoy the process and happy cooking!

Cozy Harvest Veggie Soup

A warm and hearty vegetable soup perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 150 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 1 small butternut squash, peeled and cubed
  • 1 medium sweet potato, peeled and diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 can (14 oz) diced tomatoes, with juices
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 2 cups kale, chopped
  • for garnish fresh parsley

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.
  • Add the minced garlic and sauté for an additional minute until fragrant.
  • Stir in the diced carrots, celery, butternut squash, and sweet potato. Cook for about 5-7 minutes until the vegetables start to soften.
  • Add the green beans and diced tomatoes (with their juices) to the pot.
  • Pour in the vegetable broth and stir in the dried thyme, ground cumin, and paprika. Season with salt and pepper to taste.
  • Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until all the vegetables are tender.
  • During the last 5 minutes of cooking, stir in the chopped kale until wilted and bright green.
  • Taste the soup and adjust seasonings as necessary.
  • Serve hot, garnished with fresh parsley on top.

Notes

Adjust seasonings to taste.
Keyword fall recipe, soup, vegetarian