Vegetable Harvest Soup
This soup is packed full of fresh produce and great flavors. It makes the perfect addition to any fall menu, it's cozy rustic, and makes a lovely autumn dish.
Ingredients
- 1 14 oz package kielbasa sliced
- 1/2 head red cabbage thinly sliced
- 2 white or yellow onions chopped
- 2 cloves garlic chopped
- 4-5 carrots peeled and sliced
- 4-5 parsnips peeled and sliced
- 5 stalks celery sliced
- 6 large potatoes(any kind) 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 black pepper
- 2 tsp sea salt
- 10 cups chicken broth plus extra in needed
Instructions
- In a large pot or dutch oven over medium heat, drizzle enough olive oil over the bottom of the pan. add the kielbasa and cook until it is nicely browned. Add the onion and garlic and cook until they are soft and translucent.
- Add the spices and mix, add the remaining ingredients, and stir until everything has been coated in the spices. Cover and cook until the cabbage has started to wilt, roughly 5-10 min.
- Add the chicken, you should have just enough to cover the vegetables, add more if 10 cups aren't enough. Reduce the heat to low and simmer until the vegetables are tender, about 1 hour.
- Taste and adjust the seasoning if needed, and serve hot with a piece of crusty bread topped with lots of butter.
Notes
You can peel the potatoes as well if you like. Personally, I like them best with the peels left on.
You can easily cut this recipe in half to make a smaller pot of soup, this is quite a large batch so I would recommend cutting it down if you aren't planning to feed 8+ people. Otherwise, you'll be eating leftovers for days!
This soup will last in the fridge for up to 1-week. And can easily be reheated on the stove.
Nutrition
Calories: 283kcalCarbohydrates: 63gProtein: 8gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gCholesterol: 5mgSodium: 1390mgPotassium: 1569mgFiber: 11gSugar: 10gVitamin A: 8652IUVitamin C: 89mgCalcium: 115mgIron: 3mg
Tried this recipe?Let us know how it was!