Fall Harvest Vegetable Soup
Fall Harvest Vegetable Soup is a great way to warm up on a cool fall day. Full of late summer veggies from the garden, this soup makes a healthy, satisfying meal. We like it best when paired with sweet cornbread and butter. Make this recipe for your family and they will love you for it! Soup’s on!
This fall favorite soup recipe is especially easy when you still have vegetables growing in the garden. Whether you are picking onions, tomatoes, peppers or green beans, they can all be used to make a bowl of the best Fall soup. Thicken the soup by adding a can of butter beans and some tiny pasta. Serve the soup with crusty bread and you’ve got a delicious, comforting meal.
Fall Harvest Vegetable Soup Recipe
What’s needed?
Makes 6 servings.
- 1/2 large sweet onion, chopped
- 4 tablespoons canola oil
- 8 medium to large, whole garden tomatoes, chopped
- 1 cup fresh or frozen green beans
- 1 cup carrots, cut into matchsticks
- 1 quart of water
- 2 teaspoons dried Oregano
- salt and pepper to taste
- 1 1/2 cups fresh or frozen sweet corn
- 1 medium yellow bell pepper, seeded and chopped
- 1 small zucchini, chopped
- 1-15 ounce can butter beans (or lima beans)
- 1 cup Ditalini pasta
How to make Vegetable Soup?
- In a large soup pot, heat the canola oil and add the onion. Cook over medium heat for 5-7 minutes. Add the tomatoes. Simmer for about 10 minutes to begin to break down the tomatoes. Do not worry about peeling the tomatoes, the skins will float to the top as the soup cooks, making it easy to remove them.
- Add the water, green beans, carrots, dried oregano, and salt and pepper to taste. Stir, cover and simmer for 10 minutes.
- Add the butter beans, sweet corn, yellow pepper, zucchini and Ditalini pasta. Cover again and simmer for 8-10 minutes until the pasta is tender. Stirring occasionally. Add more salt and pepper if needed.
I have also made this soup with one cup of shredded cabbage stirred into the pot. It is hearty and delicious. You can add or substitute just about any of your favorite vegetables in this recipe.
I hope you try this soup with cornbread and butter…so good! Ladle the leftover soup into containers and store in the refrigerator or freeze in plastic bags for use later this winter. It also makes a great lunch the next day.
Fall Harvest Vegetable Soup
Ingredients
- 1/2 large sweet onion, chopped
- 4 tablespoons canola oil
- 6 cups tomatoes, (about 8 medium whole tomatoes)
- 1 cup green beans, fresh
- 1 cup carrots, cut into matchsticks
- 1 quart water
- 2 teaspoons dried Oregano
- salt and pepper to taste
- 1 1/2 cups sweet corn, removed from cob
- 1 medium yellow bell pepper, seeded and chopped
- 1 small zucchini, chopped
- 15 ounces butter beans, or lima beans
- 1 cup Ditalini pasta
Instructions
- In a large soup pot, heat the canola oil and add the onion. Cook over medium heat for 5-7 minutes. Add the tomatoes. Simmer for about 10 minutes to begin to break down the tomatoes. Do not worry about peeling the tomatoes, the skins will float to the top as the soup cooks, making it easy to remove them.
- Add the water, green beans, carrots, dried oregano, and salt and pepper to taste. Stir, cover and simmer for 10 minutes.
- Add the butter beans, sweet corn, yellow pepper, zucchini and Ditalini pasta. Cover again and simmer for 8-10 minutes until the pasta is tender. Stirring occasionally. Add more salt and pepper if needed.
Equipment
- 1 Dutch oven or large soup pot