Harvest Vegetable Soup
It's autumn. The harvest is in. The fires are lit. The chill in the air invites simmering soups and stews in the kitchen. This nourishing, harvest vegetable soup recipe uses some common fall vegetables and some that you might not use that often like celeriac and rutabagas. I've created a detailed photo below to help you identify some of these vegetables when shopping. I've used both beef stew meat and cooked beans in this recipe so use whatever works best for your body!
This recipe makes a large batch of soup. You will need a large pot that is at least 9-quarts in size. You can of course easily cut this recipe in half for a smaller batch. I made this recipe on Halloween and cooked it in a 10-quart cast iron dutch oven set over an outdoor fire. Those of you who have been following me for a while will know that we stopped the trick-or-treating tradition last year and instead now gather a number of families at a friend's house in the woods on Halloween evening. We each set up a station in the woods (guided by torches and jack-o-lanterns) where small groups of children walk to each station, hear a story pertinent to this season from a parent dressed up, and then receive a healthy treat. I was a Harvest Witch this year and let each child add something to the pot, stirring it 3 times, while they heard a verse. Then we all sat around the fire on Halloween night and enjoyed this stew together. Everyone loved it and I think you will too.
Harvest Vegetable Soup
Serve this warming soup on a chilly fall or winter evening with a loaf of whole grain bread. I use locally grown beans that have been soaked for at least 24 hours and then simmered on the stove. In this particular batch of soup I used a blend of Redhawk Kidney beans and Maya Coba beans, but use whatever type of beans you have on hand. Red beans or cannellini beans work quite well. If you don't have fresh herbs on hand then use a few teaspoons of dried poultry seasoning instead. Soup recipes are very forgiving, so if you do not have all of these ingredients on hand just use what you do have.
You can replace the beans with beef stew meat if you would like. Use 2 pounds of organic, grass-fed stew meat and add it just after sautéing the onions and leeks.
- Heat a large, heavy-bottomed soup pot (at least 9-quarts in size).
- Add the olive oil. Then add the onions and leeks.
- Sauté for a few minutes, then add the carrots, potatoes, rutabagas, celeriac, parsnips, water or stock, and tomatoes.
- Cover and simmer on medium-low heat for 30 minutes.
- Then add the cooked beans, kale, cabbage, fresh herbs, black pepper, and salt. Simmer for about 15 more minutes.
- Taste and adjust salt and seasoning if desired. Serve.
- Store leftovers in the refrigerator for up to a week and reheat as needed.
Use this recipe in our Meal Planner
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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Made this today and holy moly. Good good! Had to use an 8Qt pot and another 4Qt because it makes so much!
My tummy is happy. Beats store bought vegetable soup everyday
Your new Halloween tradition sounds much more nourishing than trick-or-treating. The holidays are about bringing people together, and what better than by serving up nutritious treats and turning the night into an educational experience through story :) It all sounds amazing.
Thank you for sharing this delicious and homey harvest soup recipe. I love making big batches of soup as they always freeze really well to be able to enjoy over and over for lazy weeknight meals :)
This recipe looks delicious. I will make it this weekend.
There's nothing better than a bowl of hearty vegetable soup! This looks delicious!