Go Back
–+ servings

Healthy Fall Vegetable Soup

A warm and nourishing soup packed with seasonal vegetables, perfect for chilly fall days.
Print Recipe Pin Recipe
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 chopped
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1 medium sweet potato peeled and cubed
  • 1 cup green beans trimmed and cut into pieces
  • 4 cups vegetable broth low-sodium
  • 1 teaspoon thyme dried
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 1 cup kale chopped

Method
 

Prepare the Vegetables
  1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until translucent.
  2. Add diced carrots, celery, and sweet potato. Cook for about 5 minutes, stirring occasionally.
Cook the Soup
  1. Pour in the vegetable broth and add green beans, thyme, salt, and pepper. Bring to a boil.
  2. Reduce heat and let it simmer for 20 minutes or until vegetables are tender.
  3. Stir in the chopped kale and cook for an additional 5 minutes.
Serve
  1. Ladle the soup into bowls and enjoy warm.

Nutrition

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

Notes

Feel free to add other seasonal vegetables like butternut squash or pumpkin for extra flavor.

Tried this recipe?

Let us know how it was!