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–+ servings

Easy Fall Vegetable Soup

A warm and hearty vegetable soup perfect for chilly fall evenings, packed with seasonal produce and comforting flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: main, Soup
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 medium potato diced
  • 1 cup green beans trimmed and cut
  • 4 cups vegetable broth low sodium
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 can diced tomatoes 14.5 oz
  • 1 cup kale chopped

Method
 

Prepare the Vegetables
  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
  2. Stir in minced garlic, carrots, and celery. Cook for another 5 minutes until vegetables begin to soften.
  3. Add diced potato and green beans, stirring to combine.
Cook the Soup
  1. Pour in the vegetable broth and add thyme, rosemary, and diced tomatoes. Bring to a boil.
  2. Reduce heat and let simmer for 20 minutes, or until all vegetables are tender.
  3. Stir in chopped kale and cook for an additional 5 minutes.
  4. Season with salt and pepper to taste before serving.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 30gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 300mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 12000IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

This soup can be stored in the refrigerator for up to 5 days and freezes well for future meals.

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