Vegetable Harvest Soup Recipe
This fall harvest vegetable soup is packed full of seasonal hearty veggies and makes the perfect supper for any chilly Autumn day. This rustic soup recipe is sure to be a hit with the whole family, it’s a great way to use fresh produce and makes enough to feed a crowd!
I don’t know about you, but there’s nothing I love more on a chilly fall evening than a large bowl of hot soup!
I’ll admit I’m a soup person though and though and I’ll eat soup any time of the year really, but something about soup in the fall and winter just hits differently.
Soup is one of the reasons I’m actually glad I live in a state where it’s cold six months of the year. Chilly weather is the perfect excuse for making soup!
And there are few things I enjoy more during the colder months of the year than putting a large pot of soup on the stove to simmer all day. And this harvest soup just happens to be the perfect recipe for that!
This brothy soup is loaded with fall vegetables and subtle but amazing fall flavors. It does take a bit of time to prep the vegetables for this recipe, but I promise it’ll be worth it in the end!
This recipe makes a large pot of soup, but you can easily cut down the measurements to make less. And you can make this soup with any vegetables you happen to have on hand! Plus this is a great recipe for prepping in the morning and leaving to simmer till supper time!
Vegetable Harvest soup
Ingredients
- olive oil
- kielbasa, sliced
- red cabbage, thinly sliced
- white or yellow onions, chopped
- carrots, peeled and sliced
- fresh garlic cloves, minced
- parsnips, peeled and sliced
- celery, sliced
- butternut squash, peeled, seeded, and chopped.
- russet potatoes, peeled and chopped
- paprika
- basil
- oregano
- garlic powder
- freshly ground black pepper
- sea salt
- chicken broth or chicken stock, homemade or store-bought. You can also use beef broth, vegetable broth, or vegetable stock for this recipe!
Substitutions
Kielbasa. I love using kielbasa or smoked sausage for this recipe, but you can use any kind of meat you like. Ground beef, chopped or shredded chicken, pot roast, or even bacon all work well for this recipe!
Potatoes. Ruesst potatoes are always my first choice for this recipe, but red potatoes, gold potatoes, sweet potatoes, and baby potatoes are all great options too!
Butternut Squash. Feel free to use your favorite squash or whatever kind you happen to have on hand for this recipe. If I don’t have butternut I love using acorn squash or even a pumpkin for this recipe!
Parsnips. If you aren’t a fan of parsnips or can’t find any at your local grocery store, you can easily use more carrots. Or sub turnips, celeriac, kohlrabi or even radishes!
And feel free to add any of your favorite vegetables or whatever you happen to have on hand to this soup! Green beans, diced tomatoes, and bell peppers are all delicious!
How To Make Vegetable Harvest Soup
Drizzle the olive oil in a large pot and heat over medium heat, add the sliced kielbasa and cook until it is nicely browned. Then add the onion and garlic and cook until the onions are translucent and the garlic is fragrant.
Add the seasoning and mix, cook for 2-3 minutes or until fragrant. Add the rest of the prepared vegetables, and stir to combine, cover and cook stirring occasionally just until the cabbage is wilted, 5-10 minutes.
Pour in the chicken broth and stir to combine. Bring the soup to a boil, then reduce the heat to medium-low, and simmer uncovered for 1 hour or until the vegetables are tender.
Serve hot with a slice of crusty bread topped with butter, or a piece of garlic bread. Enjoy!
Recipe Notes
Any leftover soup can be stored in an airtight container in the fridge for up to 1 week!
You might need to add a little extra chicken broth or water to this soup, depending on how long you let it simmer and how brothy you like your soup.
This recipe makes a very large pot of soup, so feel free to cut it in half or even quarter the recipe depending on how many people you are planning to feed. I’m usually cooking for 8+ people and this recipe leaves us with plenty of leftovers!
I love serving this soup with my roasted garlic cheesy pull-apart bread!
Vegetable Harvest Soup
Ingredients
- 1 14 oz package kielbasa sliced
- 1/2 head red cabbage thinly sliced
- 2 white or yellow onions chopped
- 2 cloves garlic minced
- 4-5 carrots peeled and sliced
- 4-5 parsnips peeled and sliced
- 5 stalks celery sliced
- 6 large Russet Potatoes washed and chopped
- 1/2 a butternut squash(or 1 small butternut squash) peeled, seeded, and chopped
- 1 tsp basil
- 1 tsp oregano
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp freshly ground black pepper
- 2 tsp sea salt
- 10 cups chicken broth Or chicken stock You can also use beef broth, vegetable broth, or vegetable stock for this recipe!
Instructions
- Drizzle the olive oil in a large pot and heat over medium heat, add the sliced kielbasa and cook until it is nicely browned.
- Then add the onion and garlic and cook until the onions are translucent and the garlic is fragrant.
- Add the seasoning and mix, cook for 2-3 minutes or until fragrant.
- Add the rest of the prepared vegetables, and stir to combine, cover and cook stirring occasionally just until the cabbage is wilted, 5-10 minutes.
- Pour in the chicken broth and stir to combine. Bring the soup to a boil, then reduce the heat to medium-low, and simmer uncovered for 1 hour or until the vegetables are tender.
- Serve hot with a slice of crusty bread topped with butter, or a piece of garlic bread. Enjoy!
