This vegan harvest vegetable soup is a nourishing bowl packed with hearty fall vegetables. It's an easy soup that's perfect for using up fall produce and makes a comforting meatless dinner.
I'm always down for a good fall soup. Soup is just so easy to make! And it's packed with veggies and nutrients.
So I'm here with a fall-focused vegetable soup. Think: veggies and flavors that are perfectly in season.
It's a warm bowl of nourishing food. Perfect for cozy season.
Jump to:
Why You'll Love This Vegan Harvest Vegetable Soup
- Cozy & Comforting - A hearty vegetable soup that's exactly what you want on a chilly fall day.
- Fall Vegetables - Sweet potatoes, carrots, kale, and other seasonal vegetables make this soup colorful and satisfying.
- Naturally Vegan - A completely plant-based soup that's hearty enough to serve as a meal.
- Meal Prep Friendly - This soup stores and reheats well, making it perfect for lunches throughout the week.
- Flexible - An easy recipe to adapt based on the vegetables you have on hand.
Ingredient Notes & Substitutions
- Sweet Potato: you can also use butternut squash, pumpkin, or acorn squash
- Onion, Carrots, & Celery: the classic soup trio
- Garlic
- Spices: salt, herbs de provence, poultry seasoning, sage, thyme - basic fall seasonings. I'm using ground versions of poultry seasoning, sage, and thyme, but feel free to use whole
- Vegetable Broth
- Cannellini Beans: I like cannellini beans because they are nice and soft, but feel free to use chickpeas, kidney beans, or edamame. Or for more protein, try my seitan chicken.
- Lacinato Kale: you can also use regular kale or any leafy green
Step-By-Step Instructions
Step 1. Sauté the onion, celery, and carrots in a large pot over medium heat for 5-7 minutes. Use a splash of vegetable broth if the veggies start to stick.
Step 2. Add the garlic and cook 30 seconds.
Step 3. Add the sweet potatoes, salt, herbs de provence, poultry seasoning, sage, thyme, and vegetable broth. Bring to a boil, then let simmer 20 minutes.
Step 4. Stir in the beans and kale. Continue to cook for an additional 2-4 minutes until the kale is wilted.
What to Serve With Harvest Vegetable Soup
- Crusty bread
- Homemade biscuits or cornbread
- A fall green salad
FAQ & Expert Tips
Any veggie you have on hand! Starchy veggies like sweet potato, butternut squash, and acorn squash are delish. Any leafy green can be subbed for kale. And of course carrots, turnips, and rutabaga are also great additions.
Absolutely. I love using frozen veggies in soup! They might take a bit of extra time to cook, since they cool down the soup when added, so just keep an eye.
Store in an airtight container in the fridge for up to week.
Recipe Prayer
Thank you God for this hearty soup that nourishes our bodies and keeps us warm in cold weather. We praise you for your generosity. Amen.
More fall soups
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📖 Recipe
Ingredients
- 2 Pounds Sweet Potato diced - or butternut squash or pumpkin
- 1 Medium Yellow Onion small diced
- 2 Stalks Celery small diced
- 2 Large Carrots sliced
- 4 Cloves Garlic minced
- 2 Teaspoons Salt
- 1 Teaspoon Herbs De Provence
- ¼ Teaspoon Poultry Seasoning
- ¼ Teaspoon Ground Sage
- ¼ Teaspoon Ground Thyme
- 8 Cups Vegetable Broth
- 1 15 Ounce Can Cannellini Beans
- 1 Bunch Lacinato Kale de-stemmed and chopped into bite sized pieces
Instructions
- Sauté the onion, celery, and carrots in a large pot over medium heat for 5-7 minutes. Use a splash of vegetable broth if the veggies start to stick.
- Add the garlic and cook 30 seconds.
- Add the sweet potatoes, salt, herbs de provence, poultry seasoning, sage, thyme, and vegetable broth. Bring to a boil, then let simmer 20 minutes.
- Stir in the beans and kale. Continue to cook for an additional 2-4 minutes until the kale is wilted.
Nutrition
Nutrition information is an estimate.
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