Hearty Autumn Vegetable Soup is a healthy and delicious way to warm up on a cold day.
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I’ve probably talked about this before, but the weather is turning cold again, which, I’ve decided, gives me license to talk about soup, comfort food, and other over-discussed topics. Stick with me, kay?
Anyway, I woke up Sunday morning, and it was COLD. Like, skip-the-fall-and-rush-straight-into-winter-kinda-cold. And I knew I needed to make a big pot of soup.
As an aside, I need to tell you (again, in case you weren’t paying attention the last bunch of times) one of my favorite things to do for eating healthy on limited time. Make a big pot of soup. Get yourself some containers (I like those 16 ounce disposable kind) and fill ’em with soup. Stick said containers in your freezer, and pull one out whenever you’re a) pressed for time b) want a healthy, homemade option or c) find yourself craving warm comfort food on a cold day.
So back to this soup: Hearty Autumn Vegetable Soup…it’s hearty and rich, really filling, packed with flavor, has a bit of protein thrown in for good measure, and does exactly what I needed it to do: warms you up on a cold day.
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- 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
- Heat oil in a large pot over medium-low heat.
- 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.
- Add remaining ingredients and bring to a boil.
- 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.
- Serve hot.
Plan ahead:
This soup freezes nicely. You may need to add a bit of extra water when reheating it.
Tools Needed for this Recipe:
If you liked this recipe, you’ll also love:
Chicken Vegetable and Barley Soup
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Thanks for visiting folks! I know you’ll love this soup – so enjoy, and stay warm! -Miriam
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My favorite soup on a cold day is good old split pea. I make it with a smoked turkey leg instead of ham, though. With plenty of sliced carrots, fresh garlic and sliced onions, add enough salt and a few black peppercorns and bay leaves for spicing…. Can’t be beat!
Yummmy!
Wow this soup came out great so glad I froze several containers for lunches!
I made this for dinner tonight instead of traditional chicken soup which I always make and it was absolutely delicious! At first my husband made a face and then he had 3 bowls! I’m so excited to have this recipe for the winter.
So hungry when I see this post. I’m going to try to make it myself but I’m concerning about which kind of onion we should use in step #2 for this recipe as I think it’s important element.
It says in the ingredient list…
Hi not such a fan of chickpeas can I substitute those for something else? A diff kind of bean?
Any canned beans of your choice should work!
When I last made this it tasted delicious but it didnt thicken, was more watery. Any advice?
just made this soup and it was a huge hit!!!
thank you!