Name: Harvest Vegetable Soup with Fresh Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tbsp olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 2 medium carrots, diced; 2 celery stalks, diced; 1 small butternut squash, peeled and cubed; 1 medium sweet potato, peeled and cubed; 1 zucchini, diced; 1 cup green beans, trimmed and chopped; 1 bunch kale or Swiss chard, stems removed and leaves chopped; 6 cups vegetable broth or water; 1 tsp dried thyme or 1 tbsp fresh thyme; 1 tsp dried rosemary or 1 tbsp fresh, chopped; 1 tsp dried oregano or 1 tbsp fresh, chopped; Salt and black pepper, to taste; 2 tbsp fresh parsley, chopped (for garnish); Optional: 1 cup cooked grains (quinoa, barley, or rice) for added heartiness

Harvest Vegetable Soup with Fresh Herbs is a wholesome, colorful, and nutrient-packed soup that celebrates the flavors of autumn. Packed with seasonal vegetables like carrots, squash, sweet potatoes, and kale, and enhanced with aromatic fresh herbs, this soup is light yet satisfying.

The broth is rich with flavor, balancing sweet, earthy, and savory notes. Perfect for cozy dinners, meal prep, or a starter for special occasions, this soup brings warmth and comfort with every spoonful.

Why I Love This Recipe

I love this recipe because it captures the essence of seasonal vegetables in a simple, flavorful broth. Each ingredient retains its texture and vibrancy, while fresh herbs like thyme, parsley, and rosemary add a fragrant aroma and bright, garden-fresh flavor.

It’s satisfying, healthy, and easy to make—a one-pot meal that’s both visually appealing and nourishing.

Why It’s a Must-Try Dish

This soup is a must-try because it’s versatile, nutritious, and bursting with flavor. It’s perfect for anyone looking to enjoy a comforting, homemade meal without heavy cream or processed ingredients.

Its vibrant colors, rich aroma, and delicious taste make it ideal for family dinners, meal prep, or even entertaining guests.

Preparation Time & Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30–35 minutes
Total Time: 45–50 minutes
Servings: 6–8 bowls
Calories: Approximately 150–180 per serving

Cuisine & Course

Cuisine: American / Farm-to-Table
Course: Soup / Starter / Main Course

Ingredients

Simple Cooking Directions

Heat olive oil in a large pot and sauté onions and garlic until fragrant.
Add carrots, celery, squash, and sweet potatoes; cook 5–7 minutes.
Pour in broth and add herbs; simmer until vegetables are tender.
Add zucchini, green beans, and kale; cook 5–7 minutes.
Season with salt and pepper; garnish with fresh parsley before serving.

Step-by-Step Recipe Preparation Method

Heat Oil & Sauté Aromatics: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 1 minute until fragrant.
Add Root Vegetables: Add diced carrots, celery, butternut squash, and sweet potatoes. Cook for 5–7 minutes, stirring occasionally, to lightly soften the vegetables.
Add Broth & Herbs: Pour in vegetable broth. Add thyme, rosemary, and oregano. Bring to a gentle boil, then reduce heat and simmer for 15 minutes, or until root vegetables are tender.
Add Remaining Vegetables: Stir in zucchini, green beans, and kale. Simmer for 5–7 minutes until tender but still vibrant.
Season Soup: Taste and season with salt and black pepper. Adjust herbs as needed.
Serve & Garnish: Ladle soup into bowls and garnish with chopped fresh parsley. Optionally, serve with cooked grains stirred in for added texture and heartiness.

How to Serve

Serve hot in bowls with a slice of crusty bread or whole-grain crackers. This soup also works beautifully as a starter for a fall dinner or alongside a light salad for a healthy lunch. Garnish with fresh herbs or a drizzle of olive oil for added flavor.

Additional Recipe Tips

Cut vegetables into uniform pieces for even cooking.
Use seasonal vegetables based on availability to keep it fresh and flavorful.
Simmer gently to avoid overcooking and losing vibrant colors.
For deeper flavor, roast root vegetables before adding to the soup.
Add a splash of lemon juice before serving for brightness.

Variations

Hearty Grain Version: Stir in cooked quinoa, barley, or farro for a more filling soup.
Spicy Twist: Add a pinch of red pepper flakes or cayenne for mild heat.
Creamy Option: Stir in 1/4 cup coconut milk or cream for a subtle creamy texture.
Protein Boost: Add cooked beans (cannellini, chickpeas) or shredded chicken.

Freezing & Storage

Refrigeration: Store in an airtight container for up to 4 days.

Freezing: Cool completely, then freeze in portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently.

Special Equipment Needed

Large soup pot or Dutch oven
Wooden spoon or heat-safe spatula
Cutting board and sharp knife

Frequently Asked Questions (FAQ)

Q1: Can I use frozen vegetables?
A: Yes, but add them later in the cooking process to prevent overcooking.

Q2: Can I make this soup vegan?
A: Absolutely, just use vegetable broth and ensure no animal-based toppings.

Q3: Can I make this soup ahead of time?
A: Yes, the flavors develop even more after a few hours or overnight.

Q4: Can I add grains or pasta?
A: Yes, cooked grains or small pasta shapes can be added for extra heartiness.

Conclusion

Harvest Vegetable Soup with Fresh Herbs is a vibrant, wholesome, and comforting dish perfect for any season. With a colorful mix of seasonal vegetables, aromatic herbs, and a light, flavorful broth, it’s healthy, satisfying, and easy to prepare. Perfect for cozy dinners, meal prep, or entertaining, this soup brings warmth and nourishment in every spoonful. The combination of fresh herbs and harvest vegetables creates a balanced, hearty, and refreshing flavor profile, making it a must-try for anyone who loves fresh, seasonal, and wholesome meals.