Chunky Vegetable Soup

Chunky Vegetable Soup on OvertimeCook.Com

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When you think about Thanksgiving, what’s the first thing that comes to mind? Is it family? For me it is. I think about family. Specifically, my mother. She was born on Thanksgiving (the story is that my grandmother wasn’t sure if she was in labor or had indigestion from too much turkey!) so every year, Thanksgiving means it’s my mother’s birthday celebration.

When I was tasked with putting together a delicious new dish for Thanksgiving, I thought of making a dish my mom would – and could – enjoy. In the last few years, she’s been eating healthy and losing weight, and I wanted to create something that would incorporate all of the flavors of Thanksgiving into a delicious and flavorful dish that just happens to be healthy. Could it be done?

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Enter Whole Foods Market and their glorious produce department. Beautiful organic fruits and vegetables, fresh and delicious, all arranged in colorful towers. I grabbed a whole bunch of vegetables and came up with this soup. It’s got all of the flavors and ingredients of Thanksgiving. It’s fall and winter comfort in a bowl. And it’s healthy…for my mom. And for you.

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5.0 from 1 reviews
Chunky Vegetable Soup
  • ¼ cup olive oil
  • 1 medium butternut squash, peeled and diced
  • 2 boxes (8-10 ounces) button mushrooms, diced
  • 2 onions, peeled and diced
  • 1 large carrot, peeled and diced
  • 1 large sweet potato, peeled and diced
  • 6 stalks celery, diced
  • 1½ Tablespoons kosher salt, or to taste
  • 1 teaspoon parsley
  • ½ teaspoon sage
  • ½ teaspoon black pepper
  • 4 cups Imagine Chicken, No-Chicken, or Vegetable Broth
  • 4 cups water
  • Terra Sweet Potato Chips, to garnish
  1. Heat the olive oil in a large pot over a medium flame.
  2. Add the diced onions and sauté them for five minutes. Add the remaining vegetables and sauté, stirring occasionally, for about 30 minutes, until fragrant and soft.
  3. Add the salt, parsley, sage, black pepper, broth and water. Bring to a boil.
  4. Reduce flame and simmer for about an hour, until liquid has thickened and vegetables are soft.
  5. Taste and adjust salt and pepper to taste. Serve hot and enjoy.


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Thanks for stopping by friends! I hope you will try this soup – either for thanksgiving, or anytime! I know you are going to love it! -Miriam  —  PS – Want more ideas for your Thanksgiving menu – and a chance to win one of TEN $50 gift cards to Whole Foods? Make sure to join the Thanksgiving Twitter Party! Details here

Disclosure: This post was sponsored by Whole Foods Market as part of a Kitchen Play program. All opinions are always mine! 


  1. says

    The weather has just turned brisk here and this thick, vegetable filled soup looks like just the thing to get rid of a chill! The butternut squash and sweet potato are especially appealing. I am always looking for vegetarian soups that are hearty enough for a main dish. We will be trying this soon! Thanks, Miriam!

  2. swissair81 says

    I just finished making this soup and sat down with a bowl. I can honestly say that this is one of the best soups I’ve ever tasted- and I’m not normally a fan of squash or sweet potato. Thank you!

  3. Mir says

    I left off the salt and added 2 small diced zucchini. I also used water instead of stock and added bay leaves and 1/8 tsp of the following dried spices: thyme, oregano, marjoram and 1/4 tsp of dried mustard and garlic powder. It is delicious !! Thanks for the great recipe

  4. Elissa says

    Is it safe to assume this is NOT a soup that will freeze well, due to the fact that the vegetables are left whole, not blended?


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