Vegetable Harvest Soup
This vegetable soup is packed full of seasonal hearty veggies and makes the perfect supper for any chilly Autumn day. This rustic soup recipe is sure to be a hit with the whole family, it’s a great way to use fresh produce and makes enough to feed a crowd!
Ingredients
- 1 14 oz package kielbasa sliced
- 1/2 head red cabbage thinly sliced
- 2 white or yellow onions chopped
- 2 cloves garlic minced
- 4-5 carrots peeled and sliced
- 4-5 parsnips peeled and sliced
- 5 stalks celery sliced
- 6 large Russet Potatoes 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 freshly ground black pepper
- 2 tsp sea salt
- 10 cups chicken broth Or chicken stock You can also use beef broth, vegetable broth, or vegetable stock for this recipe!
Instructions
- Drizzle the olive oil in a large pot and heat over medium heat, add the sliced kielbasa and cook until it is nicely browned.
- Then add the onion and garlic and cook until the onions are translucent and the garlic is fragrant.
- Add the seasoning and mix, cook for 2-3 minutes or until fragrant.
- Add the rest of the prepared vegetables, and stir to combine, cover and cook stirring occasionally just until the cabbage is wilted, 5-10 minutes.
- Pour in the chicken broth and stir to combine. Bring the soup to a boil, then reduce the heat to medium-low, and simmer uncovered for 1 hour or until the vegetables are tender.
- Serve hot with a slice of crusty bread topped with butter, or a piece of garlic bread. Enjoy!
Notes
Any leftover soup can be stored in an airtight container in the fridge for up to 1 week!
You might need to add a little extra chicken broth or water to this soup, depending on how long you let it simmer and how brothy you like your soup.
This recipe makes a very large pot of soup, so feel free to cut it in half or even quarter the recipe depending on how many people you are planning to feed. I’m usually cooking for 8+ people and this recipe leaves us with plenty of leftovers!
I love serving this soup with my roasted garlic cheesy pull-apart bread!
Substitutions
Kielbasa. I love using kielbasa or smoked sausage for this recipe, but you can use any kind of meat you like. Ground beef, chopped or shredded chicken, pot roast, or even bacon all work well for this recipe! Potatoes. Ruesst potatoes are always my first choice for this recipe, but red potatoes, gold potatoes, sweet potatoes, and baby potatoes are all great options too! Butternut Squash. Feel free to use your favorite squash or whatever kind you happen to have on hand for this recipe. If I don’t have butternut I love using acorn squash or even a pumpkin for this recipe! Parsnips. If you aren’t a fan of parsnips or can’t find any at your local grocery store, you can easily use more carrots. Or sub turnips, celeriac, kohlrabi or even radishes! And feel free to add any of your favorite vegetables or whatever you happen to have on hand to this soup! Green beans, diced tomatoes, and bell peppers are all delicious!Nutrition
Calories: 240kcalCarbohydrates: 54gProtein: 7gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gCholesterol: 4mgSodium: 1156mgPotassium: 1300mgFiber: 7gSugar: 8gVitamin A: 7208IUVitamin C: 49mgCalcium: 97mgIron: 3mg
Tried this recipe?Let us know how it was!