Hearty Autumn Vegetable Soup
Recipe type: Soup
Cook time: 
Total time: 
Serves: 10-12 servings
  • 3 Tablespoons Olive Oil
  • 2 Spanish onions, peeled and diced
  • 2 Large Carrots, peeled and diced
  • 6-8 Stalks Celery, peeled and diced
  • 1 Parsnip, peeled and diced
  • 1 sweet potato, peeled and diced
  • 2-3 cloves garlic finely minced
  • 1 large (28-oz) can crushed tomatoes
  • 1 can chickpeas, drained and rinsed
  • ¼ cup fresh parsley
  • 4 cups chicken or vegetable broth
  • 6 cups water
  • 4 teaspoons kosher salt
  • black pepper, to taste
  1. Heat oil in a large pot over medium-low heat.
  2. Add onion, carrot and celery. Stir, and continue to cook over medium-low flame for about 10 minutes, stirring occasionally, until vegetables are slightly softened and aromatic.
  3. Add remaining ingredients and bring to a boil.
  4. Once boiling, reduce flame to low, and let simmer, uncovered, for about 2 hours, until vegetables are tender and liquid is thickened. Watch the soup to ensure that the liquid doesn't boil away too much. If needed, add additional water to bring soup to desired consistency.
  5. Serve hot.
Recipe by Overtime Cook at http://overtimecook.com/2015/10/21/hearty-autumn-vegetable-soup/