As the weather cools down and the leaves start to turn, there’s nothing quite like a warm, hearty soup to welcome the fall season. This Hearty Fall Vegetable Soup is packed with seasonal vegetables, full of flavor, and incredibly easy to make on the stovetop or in a crockpot. Whether you’re prepping for a cozy night in or meal-prepping for the week, this soup is the perfect comfort food with a healthy twist.
Ingredients:
- 1 large butternut squash, peeled and cubed (or purchase prepped from the grocery store)
- 2 medium sweet potatoes, peeled and diced
- 3 medium carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can of diced tomatoes, no salt added
- 6 cups vegetable broth (low sodium)
- 1 (15 oz) can of white beans (such as cannellini or navy beans), drained and rinsed
- 1 teaspoon fresh thyme (or 1/2 tsp dried)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 cups kale or spinach, chopped
- Fresh parsley for garnish (optional)
Directions:
Crockpot Instructions:
- Prepare Vegetables: Start by peeling and chopping the butternut squash, sweet potatoes, carrots, parsnips, and onion. Mince the garlic.
- Layer Ingredients in Crockpot: In a large crockpot, add the butternut squash, sweet potatoes, carrots, parsnips, onion, and garlic. Pour in the vegetable broth and canned tomatoes (with their juice).
- Add Spices: Stir in the thyme, cumin, smoked paprika, cinnamon, salt, and pepper.
- Cook on Low: Set your crockpot to low and cook for 6-8 hours (or on high for 3-4 hours) until all the vegetables are tender and the flavors are well developed.
- Add Beans and Greens: About 15-20 minutes before serving, stir in the white beans and chopped kale (or spinach). Let the greens wilt and the beans heat through.
- Season to Taste: Taste your soup and adjust seasoning as needed with more salt, pepper, or herbs.
- Garnish and Serve: Serve the soup hot, garnished with fresh parsley for an extra burst of flavor.
Tips:
- For a Creamier Texture: Use an immersion blender to blend a portion of the soup for a thicker, creamier consistency.
- Add Grains: For a heartier meal, stir in cooked quinoa, farro, or brown rice just before serving.
- Make it Spicy: Add a pinch of chili flakes or cayenne pepper for some heat.
Why This Soup is Perfect for Fall:
This vegetable soup combines the best of fall’s bounty—sweet potatoes, squash, carrots, and parsnips—with warming spices like cumin, paprika, and cinnamon. It’s nutritious, comforting, and easy to make, thanks to the hands-off magic of the crockpot. Plus, it’s packed with fiber, vitamins, and antioxidants, making it both delicious and healthy.
Enjoy this warm and nourishing fall soup with a slice of crusty whole-grain bread, and let the cozy vibes of the season take over!
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