Harvest Vegetable Soup
This homemade healthy Harvest Vegetable Soup is vegan and gluten free! It's made with beans and veggies like carrots, turnips, and kale.
Servings: 6
Calories: 103kcal
Equipment
- Dutch Oven or heavy-bottomed soup pot
Ingredients
- 6 cloves garlic
- 1 onion any color
- 3-4 stalks celery
- 2 Tbsp. olive oil
- 4-5 large carrots
- 2 turnips or 3-4 parsnips or 1 rutabaga
- 2-3 packed cups kale or leafy greens of choice
- 4 cups vegetable broth
- 1 14.5 oz. can diced tomatoes
- 1 15 oz. can cannellini beans drained
- 1 tsp. Italian seasoning
- ¼ tsp. crushed red pepper flakes
- 1 tsp. kosher salt split
- ½ tsp. pepper
Instructions
- Mince 6 cloves garlic and 1 onion (any color). Finely chop 3-4 stalks of celery.
- Thoroughly wash and scrub 4-5 large carrots and 2 turnips (or root vegetables of choice). Peel the root vegetables to get rid of any food-grade wax. Peel the carrots if desired.
- Chop the carrots and turnips, making sure that they are all relatively the same size to ensure that they cook evenly.
- Roughly chop 2-3 packed cups of kale (or hearty greens of choice).
- Place a large cast iron Dutch oven or heavy-bottomed soup pot on the stove top and heat to medium-high. Once heated, add 2 Tbsp. olive oil to the pot.
- After the oil has heated, add the minced garlic, onions, and celery to the pot. Sauté for 5-6 minutes, stirring often.
- Add the diced carrots and turnips to the Dutch oven, along with ½ tsp. each kosher salt and pepper. Sauté for 7-8 minutes, stirring often.
- Add 4 cups of vegetable broth to the Dutch oven and 1 14.5 oz. can diced tomatoes (along with the juices).
- Bring the soup to a boil. Once boiling, reduce to a low boil, cover, and cook for 15 minutes.
- After cooking for 15 minutes on a low boil, remove the cover and add 1 14.5 oz. can of drained cannellini beans (or canned beans of choice), along with 1 tsp. Italian seasoning, ¼ tsp. crushed red pepper flakes, ½ tsp. of kosher salt, and 2-3 packed cups of chopped kale (or hearty greens of choice).
- Stir these ingredients together, cover the pot once again, and cook on a low boil for another 15 minutes, or until the veggies are tender, but not mushy and the kale has wilted.The soup may be cooked for another 5 minutes if needed. The carrots and turnips should be easily pierced with a fork when finished.
- To Serve: Garnish with fresh herbs or Parmesan or Romano cheese (optional).
Notes
Feel free to sub 3-4 parsnips or 1 rutabaga in place of the turnips if desired.
Adjust salt and pepper levels as needed.
Nutrition
Serving: 2cups | Calories: 103kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 400mg | Potassium: 344mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8220IU | Vitamin C: 15mg | Calcium: 63mg | Iron: 1mg