Hearty Soup: Conquer Fall with 4 Veggie Servings

Is there anything cozier than a big bowl of soup on a chilly fall evening? I think not! And this Hearty Homemade Chunky Vegetable Soup for Fall – Healthy Fall Recipes? Oh, it’s just *chef’s kiss*. Seriously, this isn’t your watery, sad excuse for vegetable soup. We’re talking *chunky*, satisfying, and packed with so much goodness, you’ll feel like you’re getting a hug from the inside out.

I remember one fall, I was feeling totally blah – you know, that end-of-summer slump? I threw together a version of this soup with whatever veggies I had lurking in the fridge. Honestly, it was like magic! One spoonful and I felt instantly better. Maybe it was the warmth, maybe it was the veggies, or maybe it was just the sheer comfort of a homemade meal. Whatever it was, I’ve been making a version of this hearty fall soup ever since!

Trust me, you’re going to LOVE how easy it is to make, and how incredibly delicious it tastes. Let’s get cooking!

Why You’ll Love This Hearty Homemade Chunky Vegetable Soup for Fall – Healthy Fall Recipes

Okay, so why am I so obsessed with this soup? Lemme tell you!

Quick and Easy

Seriously, on busy weeknights, this is a lifesaver. You can chop the veggies ahead of time and then it all comes together in under an hour! Score!

Packed with Nutrients

Hello, veggies! We’re talking a serious dose of vitamins and minerals. It’s like a healthy hug in a bowl. What could be better?

Customizable to Your Taste

Don’t like green beans? Swap ’em for broccoli! Got some leftover roasted sweet potatoes? Toss ’em in! This soup is *begging* for you to make it your own.

Perfect for Meal Prep

Make a big batch on Sunday and you’ve got lunches (or even dinners!) for days. It tastes even BETTER the next day, trust me.

Ingredients for Your Hearty Homemade Chunky Vegetable Soup for Fall – Healthy Fall Recipes

Alright, let’s gather our goodies! Here’s what you’ll need to whip up this amazing soup. Don’t worry if you’re missing one or two things – this recipe is super forgiving!

Vegetables

You’ll want 1 medium yellow onion, chopped (about 1 cup). Then grab 2 medium carrots, chopped, and 2 celery stalks, also chopped. Don’t forget 3 cloves of garlic, minced! I like mine extra garlicky, so sometimes I sneak in a fourth.

Broth and Seasonings

We’re using 4 cups of low-sodium vegetable broth – trust me, low-sodium is the way to go so you can control the saltiness yourself. You’ll also need one 14.5 oz can of diced tomatoes, undrained (just dump the whole thing in!). For seasonings, it’s 1 teaspoon of dried thyme and 1/2 teaspoon of dried rosemary. Simple, but SO flavorful!

Optional Add-ins

Wanna make it extra hearty? Toss in a can of drained and rinsed kidney beans or chickpeas! About 1 cup should do the trick. Or, if you’re feeling pasta, small shells or ditalini work great – about 1/2 cup will plump up nicely while it simmers.

How to Make Hearty Homemade Chunky Vegetable Soup for Fall – Healthy Fall Recipes: Step-by-Step Instructions

Okay, ready to get this soup simmering? Don’t worry, it’s easier than you think! Just follow these steps and you’ll be slurping down a bowl of veggie goodness in no time.

Preparing the Vegetables

First, grab a big pot – like a Dutch oven or a nice, heavy stockpot. Heat up about a tablespoon of olive oil over medium heat. Once it’s shimmering (careful, it splatters!), toss in your chopped onion, carrots, and celery. Cook ’em for about 5-7 minutes, stirring occasionally, until they start to soften up. You want the onion to be translucent and the carrots to be just a little bit tender. Then, stir in your minced garlic, thyme, and rosemary. Cook for about a minute more – you’ll smell that garlic, and wow, it’s amazing!

Simmering the Soup

Now for the magic! Pour in your vegetable broth and diced tomatoes (yep, juice and all!). Bring everything to a boil, then add your chopped potatoes and green beans. Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. This is where all those flavors start to meld together, and the potatoes and green beans get nice and tender. Mmm!

Adding the Final Touches

Almost there! Stir in your corn kernels and chopped spinach. Cook until the corn is heated through and the spinach is wilted – that’ll only take about 5 minutes. Now, the most important part: taste and season with salt and pepper to *your* liking! Don’t be shy – a good pinch of salt can really bring out all the flavors. And that’s it! You’ve made a seriously delicious and hearty vegetable soup!

Tips for the Best Hearty Homemade Chunky Vegetable Soup for Fall – Healthy Fall Recipes

Want to take your soup from “good” to “OMG, this is amazing!”? Here are a few little secrets I’ve learned over the years.

Don’t Overcook the Vegetables

Nobody likes mushy soup! You want your veggies to have a little bit of bite to them. So, keep an eye on things and don’t let them simmer for too long. We’re going for “tender-crisp,” not “baby food,” ya know?

Season Generously

Seriously, don’t be shy with the salt and pepper! It’s amazing how much a little seasoning can wake up the flavors in this soup. Taste as you go and adjust to your liking. You can always add more, but you can’t take it away!

Use Fresh Herbs

If you’ve got some fresh herbs on hand, definitely toss them in! A sprinkle of fresh parsley or a few leaves of fresh basil at the end will add a burst of brightness that’s just *chef’s kiss*. My favorite part is that garden-fresh aroma!

Variations on This Hearty Homemade Chunky Vegetable Soup for Fall – Healthy Fall Recipes

Okay, so you’ve made the basic soup and you’re loving it? Awesome! Now let’s get a little crazy and try some fun variations! This soup is like a blank canvas – ready for your culinary masterpiece!

Spicy Vegetable Soup

Want to kick things up a notch? I hear ya! Just add a pinch (or a BIG pinch, if you’re brave!) of red pepper flakes to the pot while it’s simmering. Or, for an extra zing, a dash or two of your favorite hot sauce at the end will do the trick! Trust me, it’s SO good!

Creamy Vegetable Soup

Craving something a little richer? Stir in a can of coconut milk (full-fat is the way to go!) during the last few minutes of cooking. Or, if you’re not vegan, a swirl of heavy cream or half-and-half will make it extra decadent. Just be careful not to boil it after you add the cream!

Hearty Vegetable and Bean Soup

Feeling extra hungry? Toss in another can of beans! Kidney beans, chickpeas, black beans – they all work great! Just drain and rinse them first. This will make your soup even more filling and satisfying. It’s like a protein party in a bowl!

Serving Suggestions for Your Hearty Homemade Chunky Vegetable Soup for Fall – Healthy Fall Recipes

Soup’s on! But what to serve with it? Here are a couple of my go-to pairings that’ll make your meal complete.

Bread

Okay, a crusty loaf of bread is practically *required* with soup, right? I love a good sourdough or even just a simple baguette for dunking. Or, for extra comfort points, whip up a grilled cheese! Perfect for dipping!

Salad

Want something a little lighter? A simple side salad is the way to go! Just toss some greens with your favorite vinaigrette and you’re good to go. It’s a perfect balance to the warm, hearty soup.

Storing and Reheating Your Hearty Homemade Chunky Vegetable Soup for Fall – Healthy Fall Recipes

Made a big batch? Awesome! Here’s the lowdown on keeping your soup fresh and delicious for later.

Storage

Let the soup cool down a bit first, then pop it into airtight containers. It’ll keep in the fridge for about 3-4 days. Wanna freeze it? Go for it! It’ll last for up to 3 months in the freezer. Just make sure to leave a little room at the top of the container, ’cause it’ll expand when it freezes.

Reheating

Stovetop is my fave! Just pour the soup into a pot and heat it over medium heat, stirring occasionally, until it’s nice and hot. In a hurry? Microwave it! Just make sure to stir it every minute or so to heat it evenly. Careful, it can get volcanic!

Frequently Asked Questions About Hearty Homemade Chunky Vegetable Soup for Fall – Healthy Fall Recipes

Got questions? I got answers! Here are a few of the most common things folks ask me about this soup. Don’t worry, there are no dumb questions when it comes to deliciousness!

Can I use frozen vegetables?

Absolutely! Frozen veggies are a total lifesaver, especially when you’re short on time. Just toss them in during the simmering stage. You might not need to simmer quite as long, so keep an eye on ’em! A bag of frozen mixed veggies works great!

How long does the soup last?

In the fridge, this soup will happily hang out for about 3-4 days. In the freezer? You’re looking at a good 2-3 months! Just make sure it’s in an airtight container to prevent freezer burn. I love having a stash ready to go!

Can I add meat to this soup?

You betcha! While this recipe is totally delicious as a vegan soup, feel free to add some protein! Cooked chicken sausage (sliced) or even some shredded rotisserie chicken would be amazing. Browned ground beef or turkey works too. Just add it during the last 10 minutes of simmering to heat it through. Yum!

Is this soup vegan?

Yep! As written, this Hearty Homemade Chunky Vegetable Soup is totally vegan-friendly! Just double-check your vegetable broth to make sure it’s plant-based. And if you’re adding any optional ingredients, make sure they’re vegan too (like that coconut milk I mentioned!). It’s a healthy fall recipe that everyone can enjoy!

Estimated Nutritional Information for Hearty Homemade Chunky Vegetable Soup for Fall – Healthy Fall Recipes

Okay, so here’s the deal: it’s tough to nail down *exact* nutrition info, but roughly, you’re looking at about 180 calories, 5g of fat, 7g of protein, and 30g of carbs per serving. But remember, it’s just an estimate!

Enjoy Your Hearty Homemade Chunky Vegetable Soup for Fall – Healthy Fall Recipes

Alright, go make some soup! And hey, if you loved it, leave a comment or give it a rating below! Sharing is caring, so spread the soup love!

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